Prepare the rice and keep warm, drain the mushrooms but keep the liquid. Mix the liquid, beef, bread crumbs, 2 Tablespoons soy sauce, garlic and the egg together. Shape into small balls and brown them in the oil - drain them but save the fat. Dissolve the beef bouillon in hot water and stir 2 Tablespoons of soy and the corn starch into this and set aside. Add the chopped onion, the deseeded and diced peppers and the thinly diagonally sliced celery to the beef fat. Cook over medium heat for about 5 minutes, leave the vegetables tender/crisp. Stir the bouillon mix, mushrooms, and the meat balls into the vegetable mix and cook over medium high heat stirring constantly until thickened. Serve over cooked rice.