Blue Oyster and Trumpet Mushroom Stir Fry - Kikkoman Food Services
Blue Oyster Mushroom | An earthy mushroom stir fry gets its rich flavor from a rich ponzu butter and a bit of heat with the addition of jeow som.
Ingredients
- Jeow Som
- 200 grams Thai chili peppers, stems removed
- 100 grams garlic, minced
- 50 grams sugar
- 35 grams lime juice
- 15 grams fish sauce
- 10 grams Kikkoman® Rice Vinegar
- Kosher salt to taste
- Jeow Som Ponzu Butter (Yield: 40 servings)
- 200 grams Kikkoman® Ponzu Sauce
- 20 grams Jeow Som (above)
- 20 grams sugar
- 30 grams Kikkoman® Kotteri Mirin
- 85 grams butter, softened
- 25 grams Kikkoman® Gluten-Free Tamari Soy Sauce
- 1.5 grams guar gum, made into a slurry
- 20 grams dashi (may substitute mushroom or vegetable stock)
- Stir Fry
- 6 to 7 ounces blue oyster and trumpet mushrooms
- 9 pieces green onions (white parts only)
- Canola oil
- Snipped fresh chives
- Bubu arare (optional)
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