Select about a dozen jalapeños that are fairly large and straight (easier to stuff ).
To ground pork (enough to stuff: about ½ lb.), add about ¼ teaspoon minced ginger and one minced scallion, a teaspoon of soy sauce and a teaspoon of rice wine (米酒), and a teaspoon (?) of salt. Mix together and add a splash of water to make the mixture a little pasty and easier to manipulate.
It's best to wear gloves when you cut the tops off the peppers and gouge out the membranes and seeds with a long skinny knife like a steak knife, then stuff with the meat mixture.
Heat a little oil in a heavy frying pan, and slowly cook the peppers over medium low heat. Keep them covered except when you turn them. It'll take about ½ hour till they caramelize so you'll know they're done.
The jalapeños may be very "pungent" (spicy-hot). You may use the same pan to cook sweet-sour cabbage.