Hakka-style pork-stuffed peppers

Soak the dried shiitake in 1 cup of water two hours ahead; squeeze out and save the liquid; slice, then dice the mushrooms.

Season 400 g ground pork with 2 tsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp salt, 1 tsp finely diced ginger, 3 to 4 pressed garlic cloves, 1 egg and 1 1/2 tbsp cornstarch.

Mix the filling in one direction for 5 minutes to develop its texture.

Mix in the diced mushrooms and 1/4 cup diced scallion until combined; set aside.

Discard the pepper stems, cut the peppers open, remove all the seeds, and stuff with the filling.

Swirl a generous amount of cooking oil over the bottom of a large cast iron skillet on low heat; add the peppers meat side down without waiting for the oil to heat.

Cover and let steam to cook the pork slowly, checking every 2 to 3 minutes; when the meat side is golden, flip and cook the other side, keeping the heat low so the outside does not burn before the inside cooks.

Cook each pepper about 10 to 15 minutes depending on size, removing them as they are done.

For the sauce, mix the mushroom soaking liquid with 1/4 tsp salt, 1/2 tbsp soy sauce, a little dark soy sauce, freshly ground black pepper and 1 tbsp cornstarch.

With the peppers out and the heat low, pour the sauce into the pan and stir until it thickens; pour it over the peppers.