An authentic home-style Chinese dish. One of my Chinese friends is always delighted when she learns a new dish, and when she served me this one the other day, she was eager to tell me how it is made. She had just learned it from a Hui (Chinese Muslim) friend. I'm not sure the name of the chili that is actually used for this dish. It is pale green, crinkly and irregular in shape, and mild, normally chopped up seeds and all for stir-fry. It is the most common chili in the Chinese market (at least in Yunnan), and is called qing jiao, but I can't figure out the name in English. The second most common chili here is the Anaheim, so I listed that one in the recipe.