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oil, for cooking375 g (12 oz.) rump steak, cut into very thin strips 2-3 cloves garlic, finely chopped1 stem lemon grass, white part only, finely chopped1 leek, white part only, thinly sliced2 celery sticks, thickly sliced8 spring onions, diagonally sliced150 g (5 oz.) snow peas, halved 100 g (3 1/2 oz.) oyster mushrooms, halved2 tablespoons kecap manis 2 tablespoons sweet chilli sauce2 tablespoons lime or lemon juice3 kaffir lime leaves, shredded (see Hint)1 tablespoon fish sauce

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Look for smooth, round, firm green spears with closed tips. Avoid any that appear stringy or shriveled. Don’t buy any stalks with slimy or wet tips. Whether you want the thick or thin stalks, look for uniformly green ones because the lower down the green extends, the greater tender the asparagus will be. I prefer the slender stalks, but that is reliant on opinion.

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