Stuffed Bell Peppers

4 bell peppers in assorted colors

1 lb shrimp, peeled, de-veined & coarsely chopped

1/4 c coarsely chopped bamboo shoots

2 tbsp chopped water chestnuts

2 tbsp rice wine

2 tsp sesame oil

1 tsp salt

2 tbsp cornstarch

1 egg white

oil for pan frying

Combine shrimp, bamboo shoots, and water chestnuts in work bowl of a food processor until shrimp is chopped fine. Transfer to a bowl and add rice wine, sesame oil, salt, cornstarch, and egg white. At this point, mixture can be refrigerated and removed from refrigerator 15 minutes before assembly, stirring several times. Quarter each bell pepper. Remove seeds. Cut each quarter into 2 or 3 pieces. Press a layer of filling (1/4"-1/2" thick) onto inner surface of bell pepper. Heat oil in skillet. Pan fry each piece, shrimp-side down only. Do not fry bell pepper side. Remove from pan when filling is golden brown and cooked through.