- To prepare jeow som, chop chili peppers and garlic in a food processor until finely chopped but still slightly chunky. Transfer to a bowl and add sugar, lime juice, fish sauce and rice vinegar; season to taste with salt.
- To prepare butter, place ponzu sauce, jeow som, sugar and mirin in a large sauce pot and bring to a simmer over medium heat. Whisk well, then add butter and continue whisking until butter is fully incorporated.
- Add guar gum slurry and whisk until sauce has thickened.
- To prepare stir-fry, cut mushrooms into several pieces. Stir fry mushrooms and green onions until mushrooms are nicely charred. Remove from heat and stir in 10 grams Jeow Som Ponzu Butter or to taste. Garnish with snipped fresh chives and bubu arare, if desired.
Recipe created in partnership with Chef Raymond Li at Li’s Dim Sum.
