Tri-Colour Bell Pepper & Fresh Mushroom Stir-Fry

Why people make this dish

Fresh mushrooms have long been recognised in traditional Chinese food therapy as a particularly supportive food for the liver. Modern nutritional science echoes some of this — fresh mushrooms contain multiple proteolytic enzymes and lipase-like compounds that can help the body process proteins and fats, and they are associated with blood glucose regulation and cholesterol management. For people with fatty liver, viral hepatitis, or chronic liver conditions, adding fresh mushrooms to daily cooking is a gentle, practical step. Paired with sweet, vitamin-C-rich bell peppers in three colours, this quick stir-fry becomes both nutritious and visually appealing — Nourilo’s version of food that heals through the pleasure of eating.

Method

1. Remove seeds from the bell peppers, wash and slice into thick strips.
2. Rinse the mushrooms and slice.
3. Heat oil in a wok over medium-high heat.
4. Add the minced garlic and stir-fry until fragrant.
5. Add the sliced mushrooms and stir-fry for 1–2 minutes.
6. Add the bell pepper strips and continue to stir-fry together.
7. Add a splash of cooking wine.
8. Season with salt and/or light soy sauce or oyster sauce to taste.
9. Toss everything together for another minute until just cooked through. Serve immediately.

Nourilo’s Tips

This dish is simple and quick, and the whole family can enjoy it — including those with sensitive stomachs or cold constitutions, as the bell peppers and garlic provide gentle warmth. Do not overcook the vegetables; they should retain their colour and a slight crunch. The combination of colourful peppers and mushrooms is also considered to have anti-cancer properties, making this an excellent everyday vegetable dish to rotate into your weekly cooking.