Maybe your new favorite bean dish:
1. soak the mushrooms in warm water for about 15 minutes. Cut into strips. Cook the long grain rice in salted water for 20 minutes, drain and keep warm.
Remove the peel from the garlic and onions and dice them finely. Rinse and clean the peppers and dice them as well. Rinse and drain the soybean sprouts. 3.
Heat the oil in a wok and stir-fry the garlic, the vegetable cubes and the mushrooms, add the sprouts. Add honey, tomato ketchup, gravy, vinegar and seasoning sauces and let the whole thing bubble up.
After the fish fillet has cooled down, rinse it, dry it, cut it into bite-sized pieces, sprinkle it with the juice of one lemon and season it with the five-spice powder. Put the fish into the wok and stew for 15 minutes. Serve with the long grain rice.
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