Wood Ear Mushroom Recipe: Soak a few dried wood ear fungus mushrooms in water for 6 hours in a refrigerator.
Simmer the reconstituted mushrooms in a little bit of water over medium heat in a sauce pot.
Add a splash of soy sauce.
Add a little bit of minced ginger and garlic.
Add sea salt and black pepper.
Simmer the mushrooms for 15 minutes till they become tender.
Hunan Barbecue Sauce Recipe: Boil some sugar and water in a sauce pot till a clear sugar syrup is formed.
Add a generous splash of soy sauce.
Add a little bit of minced ginger and minced garlic.
Add sea salt and white pepper.
Add a generous amount of five spice powder.
Add a small spoonful of ground cinnamon.
Add a few pinches of cayenne pepper.
Add a few spoonfuls of hoisin sauce.
Add a squeeze of lemon juice.
Add a few spoonfuls of honey.
Add enough red food coloring to turn the sauce into a bright red color. (Organic food dyes are available at most markets.)
Let the sauce simmer till a medium thick Hunan BBQ sauce is formed. Strain the hunan barbecue sauce through a fine mesh sieve. Set the sauce aside.
Veal Sliders: Form 3 small ground veal patties with a ring mold.
Saute the ground veal patties with vegetable oil in a saute pan over medium heat.
Cook the sliders till they become golden brown on both sides.
Heat a little bit of the hunan BBQ sauce in a seperate saute pan over medium low heat.
Transfer the veal patties to the pan with simmering Hunan BBQ sauce.
Flip and glaze the veal patties in the BBQ sauce.
Assembly: Slice 3 slider rolls open.
Set the wood ear mushrooms on the bottom halves of the slider rolls just like lettuce.
Place some alfalfa sprouts on the mushrooms.
Set the barbecued veal patties on the sprouts.
Brush the slider bun tops with a little bit of Hunan BBQ sauce and canter the slider bun tops against the sliders on the plate.
Shoe String Potatoes: Very thin slice a washed potato lengthwise.
Stack the slices up and cut them into very thin strips.
Wash the potato strips with cold water and dry them on a towel.
Fry the thin potato strips in 360 degree oil till they become golden brown and crisp.
Sprinkle with sea salt and place the shoestring fries on a lettuce leaf on the plate.
This is a delicious fusion slider! The wood ear fungus texture is like thick, crunchy lettuce and they have a mild pleasant flavor. The deep flavor of Hunan BBQ sauce is fantastic with veal patties. The crispy shoestring fries are a classic. I like this gourmet fusion slider recipe! ... Shawna
