Method

• 1.
  Slice mushrooms roughly, leaving smaller mushrooms whole. Combine ginger, garlic, soy and stock in a pan over high heat. Bring to the boil, then add mushroom. Cover, and reduce heat to medium. Cook for 4 minutes, then add asparagus. Cover, then remove from heat and set aside for 4 minutes or until asparagus is tender. Drain, reserving liquid.

• 2.
  Fill a wok or large saucepan one-third full with oil and heat to 180°C (a cube of bread will turn golden in 45 seconds when hot enough).
• 3.
  Crack 2 eggs into bowls. Slide 1 egg into the hot oil and cook for 1 minute or until crispy and the yolk is barely cooked. Remove with a slotted spoon and drain on paper towel. Repeat.
• 4.
  Divide vegetables among plates and drizzle with braising liquid. Top with egg and shallots, and serve with chilli in soy.