Combine chopped shrimps, ground beef, salt, spring onions, chopped chestnuts, soy sauce and sherry.

Cut the bell peppers, lenghtwise, in 3 or 4 pieces, remove seeds and membranes.

Fill the pieces of bell pepper with the ground beef mixture.

Heat 1 tablespoon oil in a wok or frying pan with thick bottom. Fry half of the pepper pieces with the meat down and fry over medium heat 3-5 minutes on each sides. Place on a plate, cover which foil and keep hot (in an oven). Repeat with the remaining pieces.

Mix the cornstarch, oyster sauce and bouillon. Stir fry the squeezed garlic, grated ginger a minute in the wok and add the sauce mixture. Bring to boil while stirring.

Simmer for 1 minute (the sauce must thicken).

Serve the pepper-pieces on a plate. Sprinkle widely with the sauce.