Now strain the pieces of meat and let them drain well. Dissolve the tapioca flour in the rice wine and mix in the remaining ingredients for the sauce.
As soon as the rice is ready, heat a wok with 2 tablespoons of the sunflower oil. Add the pieces of meat and stir-fry for 1 minute. Take out of the wok.
Use as little water as possible to cook the asparagus. Bring to the boil and dissolve 1 teaspoon of chicken stock in it. Do not add the asparagus yet.
Put the rest of the oil in the wok and let it warm up. Add onions and garlic and stir-fry for 30 seconds. Add the remaining ingredients for the Cap Cay, except for the green spring onions, and stir-fry for 2 minutes. Deglaze with the sauce, add the green spring onions and simmer over a reduced heat with the lid on for 3 minutes.
Cook the asparagus for a maximum of 3 minutes. Place the rice on the lettuce leaves in a serving bowl. Place the asparagus in the middle and add the butter flakes. Mix the meat into the Cap Cay and place on both sides of the asparagus, serve and enjoy.