In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Mix the cornstarch with enough water to make a thin paste.,______,Remove mushrooms and set aside.,Add 1 tbsp soya sauce and 1 tbsp chicken broth to the pan juices and add chicken, turning to coat as much of the chicken as possible in the soya sauce.,Cook at a medium low heat until the chicken is almost done.,Mix the remaining chicken broth and 1/2 c water (or broth) in a saucepan.,Bring to a boil.,Add a few tbsp of the hot liquid to the cornstarch paste, stir until smooth and then stir into the boiling gravy until thickened.,Add the mushrooms and green onions to the gravy.,Stir to mix.,Salt and pepper to taste.,Pour gravy over chicken in pan and simmer until fork tender.
Simmer the mushrooms in 2 tbsp soya sauce in a non-stick pan at low heat until tender.

Preheat oven to 425 degrees.,Shuck ears of corn, wash and pat dry.,Lay out a piece of Reynolds wrap large enough to completely wrap up and cover the corn.,Salt and pepper to taste.,Place a Tbs of butter on each ear.,Wrap tightly and place on bottom rack of oven and roast @ 425 degrees 30 minutes.,While that is roasting, go to next step.,Remove top of red pepper, remove seeds and cut red pepper into quarters.,Flatten and lay on a small piece of Reynolds wrap on top of a cookie sheet.,Place peppers on top shelf of oven rack, cooking for about 8 minutes or until soft roasted.,Remove corn and red pepper & allow to cool.,Open can of beans and put in medium pan on low heat.,Add vinegar, complete seasoning and garlic.,Once cooled, shuck corn and separate, then add to beans.,Dice roasted red peppers and add to beans.,Let bean mixture simmer for 20 to 25 minutes stirring occasionally.,(Note- if liquid gets low, you can add a bit of the peach juice from the can).,Cut peaches into small bites.,______
Remove beans from heat and just before serving mix in peaches.

In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt.,Let marinate at least 10 minutes.,In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne.,In a large saucepan, heat the oil over moderate heat.,______,Add the tomato and cook, stirring occasionally, until soft, about 5 minutes.,Add the coconut mixture, the jalapenos, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently.,Add the fish and 1 tablespoon of the marinade.,Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes.
Add the onion; cook, stirring occasionally, until golden, about 5 minutes.