Heat the oil in a large pan. Place the garlic, ginger and leek slices in the pan. Cook for 5 mn. Break the asparagus in two and add them to the mix. Continue to cook on a medium heat for another 15 mn stirring occasionally. Add the Chinese wine or the Xérès and let it reduce. Pour 1 litre of water and the cube. Cook for 20mn. Mix the corn flour with a little water and add to the soup. Boil for a few seconds until a thicker consistency is obtained. Pour the soup in bowls and sprinkle with chives before serving.

Slice the filet mignon into fine strips following the grain. Mix in a bowl 2 tablespoons soya sauce, the sesame oil, the cornflour and marinate the meat in it for ½hour. Place a wok or a large pan on high heat and fry the garlic in the groundnut oil for a few seconds. Add the pork and stir until golden brown. Add the pineapple pieces, the coriander and the mint. Fry on a high heat for another 2 to 3 mn. Pour in the remaining soya sauce and add the sugar. Stir once more and serve immediately.