4 drained cans of water chestnuts; quartered
2 green onions, cut into 1 inch strips
2 tsp. chopped peeled fresh ginger
1 lb. uncooked, peeled, deveined shrimp
1 tbsp. dry sherry
2 tsp. sugar
2 tsp. oriental sesame oil (olive oil can be substituted)
1 tsp. chili oil
1 tsp. salt
1/4 tsp. white pepper
3 red bell peppers, quartered
Cornstarch

DIPPING SAUCE:

1/4 c. soy sauce
4 med. garlic cloves, minced
2 tbsp. vegetable oil
1/4 c. water

To Prepare Filling: Coarsely chop first 3 ingredients.

Add next 7 ingredients, process until just smooth, about 15 seconds. Halve each pepper crosswise, dust insides of peppers with cornstarch. Spoon about 1 tablespoon of filling into each pepper, press lightly. (The above procedure can be done 1 day ahead. Cover and refrigerate.)

Sauce:

Combine soy sauce and garlic in small bowl. Let stand for 30 minutes to blend flavor.

Heat oil in skillet. Swirl to coat bottom of pan. Arrange peppers filling side up in skillet in a single layer. Reduce heat to low. Cover pan and cook for 5 minutes.

Add water; cover and steam until filling is firm and opaque, about 2 minutes. Serve immediately. Makes 24 servings.