Preparation

Cut the palm hearts into slices.

Clean the leeks, cut into 6cm pieces, halve lengthways and cut into fine julienne strips. Wash in a sieve and drain well.

Brush the oyster mushrooms and cut into small pieces.

Peel, deseed and dice the papaya.

Cut the meat into fine strips.

Heat the peanut oil in a large pan and fry the meat until golden brown.

Add the mushrooms and fry for another 2-3 minutes.

Add the leeks and cook for 1-2 minutes.

Pour in the stock and soy sauce and season with pepper.

Add the papaya cubes and heat through, stirring.

Serve garnished with lime slices.