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.