If using bell peppers, cut them in half and remove the core, stem and seeds. Use paper towels to dry the cavity (this makes the meat adhere better). Cut each half into four to six pieces (depending on size), then pack the meat into the cavity, mounding it slightly.
For banana chillies, cut them in half lengthwise and remove the core and seeds, but leave the stem intact. Dry the cavity then pack the filling into it.
If using eggplant, cut it in the diagonal into slices about 1cm (7/16 in) thick. Lay the pieces on a work surface and, slicing parallel to the work surface, cut each piece each almost in half, leaving it intact at one end. Open each piece slightly and pack in the stuffing.
For fresh mushrooms, remove the stem (which can be chopped and added to the filling, if you don't want to waste it) and fill the cap with the meat.
If using bitter melon, cut each one in half lengthwise, then scoop out the seeds and pith. Slice each half into two pieces lengthwise, then cut each quarter into pieces about 1cm (7/16 in) wide. Pack the mixture into the bitter melon pieces.
For fried bean curd, cut each piece in half on the diagonal and pack the meat over the exposed part.
