Stuffed Green Peppers

Ingredients
Fish paste (can be bought in Chinese grocery store's freezer aisle)
2 big green peppers
Corn starch (1 tablespoon)
Lee Kam Kee garlic and black bean sauce (2 tablespoons)
1 egg white
White pepper (1 teaspoon)

Steps to cook
1. Cut green peppers in halves, then for each half, cut into quarters, then half of the quarter resulting in about 6 pieces from each half.
2. Scoop out fish paste from container, mix in white pepper, egg white, and corn starch.  This mixture helps to bind the fish paste together and stick really well.  Since you'll be using the garlic and black bean sauce, you don't really need to add any more salt or soy sauce at this point.
3. Prepare some additional corn starch in small bowl for next steps.
4. Before stuffing, coat the inside of pepper with a little cornstarch, this will help the fish paste to stick the peppers.  Then, use a small spoon to stuff fish paste into the pepper.  Make sure not to stuff too much or it won't cook through.
5.  After stuffing fish paste, coat a little corn starch onto fish paste side.  This will help the fish paste not to stick to the pan when frying.
6. After stuffing all the peppers, now frying time.
7. In a non-stick pan, heat up wok in medium heat, put peppers in pan fish paste side down.  Pan fry for a few minutes until golden brown, then flip to other side and cook for a few more minutes.  Flip a couple more times until fish paste feels firm when you press with spatula.  This indicates the fish paste is cooked.  After all peppers are done, remove from wok.
8. Add garlic and black bean sauce in wok, then add the peppers back in, stir fry in sauce for a few minutes, remove from wok.  Done!