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 — Bro Niu’s version of food that heals through the pleasure of eating.

Who it suits / who should be cautious

• Suitable for everyone, including those with weak digestion or poor appetite
• Particularly beneficial for people managing fatty liver, viral or chronic hepatitis, or general liver weakness
• Also helpful for those with mild elevated blood glucose or cholesterol
• No significant contraindications; the dish is gentle and anti-cancer properties are associated with both mushrooms and coloured bell peppers

Why these ingredients (the food-therapy logic)

• Fresh mushrooms (xian mo gu): Contain proteolytic enzymes and beta-glucan polysaccharides; traditionally associated with lowering cholesterol, supporting digestion of fats and proteins, and gently regulating blood glucose. A valued food for liver health in both traditional and modern nutritional thinking.
• Tri-colour bell peppers (san se tian rou jiao): Rich in vitamin C and beta-carotene; traditionally associated with tonifying the spleen and stomach, improving appetite, and warming the middle. The different colours provide different phytonutrient profiles.
• Garlic (suan): Warming and pungent; traditionally used to support digestion, clear dampness, and protect against pathogenic factors. Provides aromatic depth.

Ingredients (2 servings)

Ingredient	Amount	Notes
Red bell pepper	Half	Seeds removed, sliced into thick strips
Yellow bell pepper	Half	Seeds removed, sliced into thick strips
Green bell pepper	Half	Seeds removed, sliced into thick strips
Fresh mushrooms	10 pieces	Rinsed and sliced
Garlic, minced	1 teaspoon
Cooking wine	A splash
Seasoning (salt, light soy sauce or oyster sauce)	To taste
Cooking oil	As needed

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.

Bro Niu’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.

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Published December 7, 2015 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.