Malaysian Spicy Mushroom Stir-Fry

1Clean the mushrooms (500 g) by wiping them with a damp cloth. Slice them into thick pieces and set aside.

2Heat the vegetable oil (2 tablespoons) in a large skillet or wok over medium-high heat.

3Add the minced garlic (3 cloves) and sliced onion (1) to the skillet. Sauté for about 2 minutes until the onion (1) becomes translucent and fragrant.

4Add the sliced mushrooms (500 g) to the skillet and stir-fry for about 5-7 minutes until they are tender and slightly browned.

5Add the sliced red and green bell peppers (1) to the skillet. Stir-fry for another 3-4 minutes until the peppers are slightly softened but still crisp.

6In a small bowl, mix together the soy sauce (2 tablespoons), oyster sauce (1 tablespoon), chili paste (1 tablespoon), sugar (1 teaspoon), and ground black pepper (½ teaspoon). Pour this sauce over the mushroom (500 g) and vegetable mixture in the skillet.

7Stir well to combine all the ingredients and cook for an additional 2-3 minutes, allowing the sauce to coat the mushrooms (500 g) and vegetables evenly.

8Remove from heat and garnish with chopped green onions (2) and fresh cilantro if desired.

9Serve hot with steamed rice or noodles.