Combine the pork, mushrooms, shrimp, egg, spring onions, ginger, soy sauce, rice wine, salt and cooking oil in a bowl. Stir well to make the filling. Use this filling to stuff each capsicum.
Cut the stuffed capsicums into 3.5cm long pieces and seal the cut edges with the cornflour paste.
Heat the oil in a wok over high heat. Fry the capsicum wedges in the oil until the meat is just cooked. Drain on a paper towel lined plate.
Transfer the capsicums onto a heatproof dish. Steam the capsicums for about 10 minutes or until the meat is fully cooked. Pour out any liquid that may have collected in the dish.
Pour the pork stock, soy sauce, rice wine, salt and sesame oil into a wok and bring to the boil.
Add the remaining cornflour and cook until the sauce is thickened. Drizzle the sauce over the capsicums and serve.
Ingredients
Dried shiitake mushrooms, dried shrimp and rice wine can be found in Asian speciality shops.