Chicken Pork Stuffed Pepper, The College Cook

INGREDIENTS 1, 2 lb ground pork, chicken mix (can do either all chicken or all pork) 7 Korean peppers, shishito peppers, or jalapenos 2 Tbsp mirin 1 Tbsp soy sauce 1 Tbsp miso paste (if you can tfind it don t worry) 1 Tbsp minced ginger 2 clovesminced garlic 3 green onions minced 1, 3 cup dried shiitakemushrooms finely chopped (fresh will work if dried can t be found) 1, 2 Tbsp salt THE SAUCE 2 Tbsp brownsugar 2 Tbsp Mirin 2 Tbsp oyster sauce 1, 2 Tbsp hot sauce 1 Tbsp mushroom rehydrating water (just use water if using fresh mushrooms) 1 Tbsp corn starch Combine ingredientsand bring to boil, reduce to simmer then stir in cornstarch until fully incorporated. Continue to stir until sauce thickens METHOD Place dried mushrooms into warm water for 10 min to rehydrate Remove mushrooms and squeezeout excesswater, finely chop Combine chicken, mirin, soy, miso, ginger, garlic, green onions, and mushrooms