Stuffed Green Bell Peppers 8-10 oz ground pork 4-6 water chestnut 2 scallions, finely chopped 1/2 teaspoon finely chopped fresh ginger 1 tablespoon soy sauce 1 tablespoon chinese rice wine or dry sherry 3-4 green peppers 1 tablespoon vegetable oil for frying For the sauce 2 teaspoons light soy sauce 1 teaspoon light brown sugar 1-2 hot chilies, finely chopped (optional) 5 tablespoon stock or water Combine the ground pork, water chestnuts, scallions, ginger, soy sauce and wine or dry sherry in a bowl. Halves or quarter the bell peppers, discarding the seeds. Stuff the sections with the pork mixture and sprinkle with a little cornstarch. Heat the oil in preheated wok and deep fry the stuffed bell peppers, with the meat side down, for 2-3 minutes. Remove and drain. Pour off the execess oil, then return the stuffed bell peppers to the wok with the meat sides up. Add the sauce ingredients, shaking the wok gently to make sure they do not stick to the bottom, and braise for 2-3 minutes. Lift the stuffed peppers on to a serving dish, meat side up, and pour the sauce over them.