Kyoto Pepper and Shitake Stir-Fry

Staring at a bag of long, twisted chile peppers in our fridge for about 3 days eventually yielded a suspicion, given their color and texture, that the peppers might be closely akin to the mild Japanese variety known as shishito, a fave of Cafe Drake's when skewered and grilled at local yakitori restaurants. Wasting no more time we lightly grilled/roasted the peppers over an open stove flame then set them aside. Our recipe begins from here. 

When cooled slice the peppers thinly and pan-fry in a bit of veggie oil along with 1 thinly sliced onion. Cook over high heat and toss in some soaked and then sliced dried shitake mushrooms. You'll need to soak these dried mushrooms in boiling hot water for a few minutes to soften them. Cook all in a large skillet with salt, a drop or two of sesame oil and a splash of soy sauce. Wonderful as a salad, filling for an Asian-inspired omelet or just a slightly spicy side dish.