peel the outer paper from a garlic bulb and cut straight across, the skins will fall off after cooking.
red and green chili peppers, washed and sliced into rings, leave the seeds in if you want it hot, remove if you want it mild, I always leave them in.
1 lb of button chestnut mushrooms, or any other type you fancy, wiped with a damp cloth or paper towel.
put 2 - 3 tbs of olive oil or stir fry oil into a frying pan or wok, on a high heat
chuck in the garlic and chillies, shake the pan so they are evenly coated.
Chuck in the mushrooms and repeat the shake.
If there is not enough oil for the mushrooms, add more, we're after juicy, moist, plump mushrooms here, flavour and texture is what we want, not the food police.
Turn down the heat to low, put on the lid and cook, shaking the pan occasionally until they are how you like them, I like them when the gills turn from pinkish-brown, to, black.
take out with a slotted spoon and on to kitchen tissue to remove any excess fat, then serve; only share if you have to, tell 'em to make their own.