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’t find it don’t worry) -1 Tbsp minced ginger -2 cloves minced garlic -3 green onions minced -1/3 cup dried shiitake mushrooms finely chopped (fresh will work if dried can’t be found) -1/2 Tbsp salt  THE SAUCE -2 Tbsp brown sugar -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 ingredients and bring to boil, reduce to simmer then stir in corn starch until fully incorporated. Continue to stir until sauce thickens  METHOD -Place dried mushrooms into warm water for 10 min to rehydrate -Remove mushrooms and squeeze out excess water, finely chop -Combine chicken, mirin, soy, miso, ginger, garlic, green onions, and mushrooms