• 350 g (12 oz) blue eye fillet, cut into 1.5 cm (5/8 inch) strips
• 6 thick green asparagus spears, cut into 4 cm (1½ inch) lengths on the diagonal
• 4 tablespoons vegetable oil
• 1 knob of ginger, peeled and cut into julienne
• 2 cloves garlic, finely chopped
• 3 spring onions (scallions), cut into 4 cm (1½ inch) lengths
• 3 tablespoons shaoxing
• 8 fresh shiitake mushrooms, stalks removed, sliced
• 1 teaspoon sea salt
• 1 tablespoon light soy sauce
• 1 teaspoon crushed yellow rock sugar
• 3 tablespoons fresh chicken stock

Heat a wok until just smoking. Add half the vegetable oil and, when hot, gently stir-fry the blue eye in batches until just cooked, then remove. Heat the rest of the oil in the wok and stir-fry the ginger, garlic and spring onions until fragrant, then deglaze the wok with shaoxing. Add the asparagus and stir-fry until bright green, then add the blue eye, shiitake mushrooms, salt, soy sauce, sugar and stock and cook for 1 minute to allow the flavours to mingle.

Using a slotted spoon, pile all the ingredients onto a large plate. Increase the heat under the wok and reduce the sauce until it thickens slightly, then pour the sauce over the fish and vegetables to serve.