Servings
2 Persons

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 tbsp Sherry
1 Sq. pressed beancurd
1/4 tsp Salt
2 Sprigs Chinese parsley (or Slivered green onion)
1 pinch White pepper
4 Drops sesame oil
2 tb Peanut oil
1 tsp Red (sweetened) vinegar
2 Slices fresh ginger root

Steps
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 saut?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.
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.

Ingredients
4 tbsp Peanut oil
2 tsp Cornstarch
1/2 lb Flank steak;or shrimp,chicken
1/2 lb Spaghetti;or chinese/noodles
2 Celery; shredded
1/2 tsp Sugar
2 Sl Ginger; minced
1 tbsp Soy Sauce;light
1 c Cabbage
1/2 tsp Salt; optional
1 Green onion; minced

Steps
Cook spaghetti as directed on package, Al dente, drain, rinse in cold water, add a few drops oil and mix to keep from sticking.
Set aside.
Slice steak thinly, across the grain, 2″ pieces.
Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate.
When ready to cook, heat wok to smoking, add 2 tbs oil.
Stir-fry meat mixture two minutes, do not overcook, reserve.
Add 2 tbs oil, heat, stir-fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add Meat mixture, 1 tbsp soy and salt.
Stir a minute to heat and serve.

Ingredients
2 Garlic cloves; minced
8 oz Fresh mushrooms; sliced
1 sm Red bell pepper; sliced
1/2 c Slivered almonds
1 can Water chestnuts; diced
1 can Cream of mushroom soup
3 c Chicken, cooked and cubed
2 tsp Soy sauce
1/4 tsp Pepper
3 Green onions; chopped
3/4 c Mayonnaise
1 can Chow mein noodles

Steps
In large skillet, saut?garlic, mushrooms and red pepper in 1-2 tbsp butter until soft.
Add remaining ingredients except chow mein noodles.
Heat mixture throughly.
Place into a 11×7 or 9×13 pan.
Now, top with the chow mein noodles.
Bake at 350 degrees for about 30 minutes or until bubbling.