Pete Evans

Ingredients

• 4 duck eggs (or regular eggs)
• 2 tablespoons coconut oil
• 100 g wood ear fungus (see note), torn into pieces
• 100 g shimeji mushrooms
• 150 g oyster mushrooms, sliced
• 150 g shiitake mushrooms, sliced
• sea salt and freshly ground black pepper
• 2 large handfuls of water spinach (see note) or other greens
• 100 g enoki mushrooms, separated
• 80 g water chestnuts, thinly sliced
• 3 tablespoons finely sliced garlic, fried until crispy
• 1 tablespoon black and white sesame seeds, toasted
• Dressing
• 4 tablespoons macadamia oil or extra-virgin olive oil
• 1 tablespoon grated ginger
• 3 tablespoons tamari or coconut aminos
• 1 teaspoon grated lemon zest
• ½ teaspoon dried chilli flakes