Stir-Fried Mushrooms & Eggs with Ake Sauce

½ package shimeji mushrooms (50 g for 2 servings; can use other types of mushrooms)
2 caps shiitake mushrooms (can use other types of mushrooms)
2 spring onions
3 large eggs
1 tbsp butter
2 tbsp roasted sesame oil
ANKAKE SAUCE:--
½ cup chicken stock
1 tbsp soy sauce
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ tbsp sugar
½ tsp doubanjiang (spicy chili bean sauce/broad bean paste)
½ tbsp cornflour

Trim off and discard the bottom of the shimeji mushrooms. Separate the mushrooms into small clusters. Remove the stems from the shiitake mushrooms and cut the caps into thin slices.
Cut and separate the green and white parts of the spring onions. Thinly slice each part and set them aside separately.
Combine all the sauce ingredients in a small bowl and whisk them all together.
Crack the eggs into a small bowl and beat them with a whisk.
To Stir-Fry:
Heat a wok or a large frying pan on medium heat. Once it’s hot, add the sesame oil and swirl it around to coat the cooking surface of the wok.
Add the white parts of the spring onions and the mushrooms and stir to coat with the oil.
Once the mushrooms are wilted and have nice char marks, transfer them to a tray or plate.
Heat the wok again on medium-high heat. Once it’s hot, add rice bran oil and swirl it around to make sure it coats the cooking surface of the wok.
Once the smoke starts to appear from the edge of the wok, add the beaten eggs. With a blunt-end wooden spatula, swirl the loosely set egg around the pan to continue cooking the rest of the egg. Tip: Keep the curds nice and big so the eggs stay fluffy.
When the bottom of the egg is set but the top is not yet fully cooked, add the mushrooms back into the wok.
Quickly toss everything together and transfer to a serving plate or individual plates. Tip: For the best texture, remove the dish from the pan when the eggs are almost set but still soft.
To Make the Sauce and Serve:
Whisk the sauce mixture one last time, making sure the starch is not settled on the bottom of the bowl. Add the mixture to the same wok over medium heat. Stir and bring the sauce to a simmer.
Stir gently as the sauce thickens. It’s done when you can draw a line through the sauce on the bottom of the pot.
Add the green part of the spring onions to the sauce and stir quickly. Turn off the heat and drizzle the sauce over the stir-fried mushrooms and eggs. Serve immediately.
To Store
You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.