Remove stem and seeds from the peppers and cut each lengthwise into 6 pieces.
Remove the stem ends from the shiitake and slice diagonally into thirds.
Thinly slice the garlic.
Heat olive oil in the frying pan on a low heat, add the garlic slices and fry until the aroma is released.
Remove from pan when slightly golden.
Stir fry the bell peppers and shiitake in olive oil from Step 3. When browned, shake the frying pan to heat evenly.
Add ● ingredients to the pan and stir fry.
Turn off the heat and drizzle with soy sauce, then lightly toss.
Add salt to taste.
Transfer to a serving dish and serve.
The garlic is also delicious, so sprinkle it on top.
Story Behind this Recipe
I stir fried a freshly harvested bunch of bell peppers with Japan-grown garlic and butter-flavored margarine.
The garlic I used was particularly aromatic, so I used 2 cloves, but generally 1 clove will do. When stir frying the bell peppers, flip them when they are roasted. You don't have to constantly toss the pan (as in Chinese style stir fry).