To make Black Bean Sauce: In saucepan over medium heat, heat oil; add garlic and green onions and cook about 1 minute or until soft but not colored. Remove from heat; whisk in remaining ingredients.
Soak shrimp in hot water for 1 hour, drain well and mince. In large bowl, gently but thoroughly mix pork with shrimp, soy sauce, wine, sesame oil, ginger and green onions. Season with salt. Cut off tops of peppers about 1 inch below stem; discard tops. Core and seed peppers. Stuff cavities with pork mixture, dividing equally.
Heat vegetable oil in large rondo; add peppers, stuffing side down. Cook over medium heat until stuffing has browned. Add sauce; bring to simmer. Cook, covered, over low heat about 15 minutes or until filling is cooked through and peppers are tender. Remove peppers; simmer sauce until reduced to coating consistency. Return peppers to sauce, filling side up, and keep warm.
Tip: Fry a small patty of pork mixture to taste; adjust seasoning with salt.