1. Prepare any of the stuffing mixtures below.
2. With a sharp knife, cut the tops off peppers; then scoop out the seeds. Stuff peppers with filling mixture; replace the tops as lids.
3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper. Bring to a boil, then simmer, covered, 1 hour.
4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cold water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 minutes. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING:
1. Mince pork and scallion stalks.
2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1 teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried black mushrooms (soaked), and 1 scallion stalk, all minced. (In either case, omit the pepper and oil.) FISH STUFFING:
1. Flake fish. Mince scallion stalk.
2. Blend in the remaining ingredients.
NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound. Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING:
1. Shred carrots and onions.
2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about 2 minutes). Then combine with the remaining ingredients.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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