1. Remove the peel of garlic, then mince up.

2. Prepare the sauce: In a wok, add 20ml oil, drop in minced garlic and stir till fragrant over soft flame. Then sprinkle with 15ml light soy sauce, 5g sugar, 10ml water, combine with chopped Capsicum frutescens and mix evenly.

3. Get rid of the bottom portion of fresh Shiitake mushroom, rinse off and stir-fry over slow fire in a wok, when juicy, turn over and go on till the other side is soft. Then add a pinch of salt and turn off the heat.

4. Fill the cap with the previously-prepared sauce and season to taste with a dash of cumin powder. Serve and enjoy.