Combining elements of Japanese and Chinese cuisine, this delicious dish is an example of true “Pan Asian” fusion. In addition to being so quick and simple to prepare, the dish also boasts many health benefits. It’s supposed to be good for anyone with high blood pressure, high cholesterol, diabetes, prostatitis, menopausal symptoms, or the desire to improve his/her complexion. I substituted wood ear mushrooms, which have very little taste, with the more flavorful Shitakes, as well as adding some chopped scallions and red chilies at the end for a little kick. For a twist, try adding some greens (like bok choy) to the same hotpot in which the glass noodles are cooked.
(Adapted from a recipe in Ancient Wisdom, Modern Kitchen by Yuan Wang Sheir & Mika Ono)
½ cup dried Shitake mushrooms
2 ½ cups vegetable or chicken stock
1 tablespoon mirin or dry sherry
¼ teaspoon salt
pinch of white or black pepper
2 bundles (4 oz.) dried cellophane or glass noodles
2 tablespoons vegetable oil
1-inch piece fresh ginger
2 cloves of garlic, minced
2 fresh, boneless salmon fillets (about 1 lb.), cut into 1-inch wide strips
1 teaspoon sesame oil
1 teaspoon lemon juice
1 ½ tablespoons soy sauce
¼ cup fresh cilantro leaves
1.) Soak mushrooms in 1 cup warm water for 20 minutes. Drain and cut into ¼-inch strips.
2.) In a medium size pot, combine the stock, mushrooms, mirin, salt, and pepper. Cover and bring mixture to a boil. Turn of the heat.
3.) Add the glass noodles to the pot and stir until they are covered with broth. Cover pot and set aside.
4.) Heat the vegetable oil in a pan over medium-high heat, then add the ginger and garlic. Cook for 30 to 60 seconds, until fragrant.
5.) Add the salmon slices to the pan and cook for about 2 minutes without stirring. Gently turn the fish over to the other side, trying not to break the pieces, and cook for another 2 minutes or until the fish is done to your taste.
6.) Transfer the noodles mixture to a serving dish and toss with sesame oil, lemon juice and soy sauce to taste.
7.) Place salmon slices on top with garlic and ginger and garnish with cilantro before serving.
Makes 3 to 4 servings