Twice Cooked Pork with Spicy Vegetables
INGREDIENTS:
2 Salmon steaks, 1 1/2" thick 1 Clove garlic, sliced
8 Cloud ear black fungus 3 c Chicken stock
2 c Soaked bean thread noodles 1 tb Sherry
1 Sq. pressed beancurd 1/4 ts Salt
2 Sprigs Chinese parsley (or 1 pn White pepper
Slivered green onion) 4 Drops sesame oil
2 tb Peanut oil 1 ts Red (sweetened) vinegar
2 Slices fresh ginger root
2 Salmon steaks, 1 1/2" thick 1 Clove garlic, sliced
8 Cloud ear black fungus 3 c Chicken stock
2 c Soaked bean thread noodles 1 tb Sherry
1 Sq. pressed beancurd 1/4 ts Salt
2 Sprigs Chinese parsley (or 1 pn White pepper
Slivered green onion) 4 Drops sesame oil
2 tb Peanut oil 1 ts Red (sweetened) vinegar
2 Slices fresh ginger root
Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes.
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.