Stir-Fried Green Pepper with Shiitake Mushrooms

Stir-fried green pepper with shiitake mushrooms is a homemade dish that combines color, aroma, and taste. Its fresh flavor and rich nutritional value make it widely loved. The bright green of the green peppers intertwines with the dark brown of the shiitake mushrooms, creating an appetizing color contrast. The aroma of the shiitake mushrooms blends with the sweetness of the green peppers, resulting in a rich flavor profile.

👉🏻Ingredients list⚠️

• 2 green peppers

• 150g shiitake mushrooms

• 2 garlic cloves (sliced)

• Salt to taste

• 1 tablespoon soy sauce

• Adequate vegetable oil

👉🏻✨DIRECTIONS:

1. Wash the green peppers, remove the seeds, and cut into strips. Wash the shiitake mushrooms, remove the stems, and slice thinly.

2. Heat an adequate amount of vegetable oil in a pan, add the sliced garlic, and sauté until fragrant.

3. Add the sliced shiitake mushrooms and stir-fry until they soften and release their aroma.

4. Add the green pepper strips and continue stir-frying until the peppers are tender.

5. Season with salt and soy sauce to taste, stir well, and remove from heat.

👉🏻✨TIPS

• Before stir-frying, shiitake mushrooms can be blanched in hot water to remove impurities and unwanted flavors.

• Avoid using too high heat during stir-frying to prevent the green peppers from burning and affecting the taste.

👉🏻✨BENEFITS

• Stir-fried green pepper with shiitake mushrooms is not only delicious but also offers various health benefits such as enhancing immunity and promoting digestion. Shiitake mushrooms are rich in various amino acids and vitamins, which help improve the body's resistance. Green peppers are abundant in vitamin C and dietary fiber, aiding in intestinal motility and maintaining skin health.

👉🏻✨NUTRITIONAL

• This dish combines the nutritional components of green peppers and shiitake mushrooms, rich in dietary fiber, vitamin C, vitamin B complex, minerals, and various antioxidants. Dietary fiber helps improve gut health, vitamin C boosts immunity, and the polysaccharides in shiitake mushrooms exhibit antitumor and antiviral bioactivities.