• - 4 dried Mu-Err mushrooms (Judas ears)
  - 500 g frozen pangasius fillet (defrosted)
  - 1 tbsp rice wine
  - salt
  - 1 red and 1 green bell pepper
  - 50 g bamboo shoots or Thai baby corn
  - 1 tsp cornstarch
  - 4 tbsp oil
  - 100 g frozen peas (defrosted)

• - 1 tbsp sesame oil

Soak the mushrooms in warm water for 15 minutes. Rinse the defrosted fish in cold water, pat dry and cut into 1 cm cubes. Mix 1/2 tbsp rice wine and salt and fold into the fish cubes.

Wash and clean the peppers and cut into cubes. Cut the bamboo into small cubes. Mix the cornstarch with 5 tbsp water. Cut the mushrooms into strips without the stalks.

Heat the oil, stir-fry the fish cubes for approx. 2 mins. Fry the vegetables and mushrooms for 2 mins. Deglaze with the remaining rice wine. Stir in the cornstarch, mix in the fish again and leave to stand for 1 min. Season with salt and drizzle with sesame oil.