• 350 g (12 oz) snapper fillet, cut into 2 cm (¾ inch) wide strips
• 6 thick green asparagus spears, cut on the diagonal into 4 cm (1½ inch) lengths
• 50 g (1¾ oz) snow peas (mangetout), trimmed
• 80 g (2¾ oz) enoki mushrooms, trimmed and separated
• 4 tablespoons peanut oil
• ½ knob of ginger, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 2 spring onions (scallions), finely chopped
• 1 long red chilli, deseeded and finely chopped
• 3 tablespoons fresh chicken stock
• 2 tablespoons oyster sauce
• 2 teaspoons light soy sauce
• 1 teaspoon sugar

Heat a wok until smoking. Add half the peanut oil and, when hot, stir-fry the snapper in two batches until golden and just cooked through, then remove. Wipe the wok clean.

Heat the remaining oil in the wok until just smoking. Stir-fry the ginger, garlic, spring onions and chilli until fragrant, then add the asparagus and snow peas and stir-fry until just tender. Return the snapper to the wok with the chicken stock, oyster sauce, soy sauce and sugar, toss together and bring to the boil. Fold in the enoki mushrooms and spoon onto a large plate to serve.