In a small bowl, whisk 4 tablespoons (60 mL) water with 2 tablespoons (30 mL) cornstarch. In another bowl, whisk eggs. Add cornstarch mixture and whisk to combine.
Heat oil in a frying pan. Add egg mixture and fry on low, without stirring, until cooked through and golden coloured. Remove from pan onto a plate.
Fry pork in the same pan until it turns white. Add chilli bean sauce and sugar, stir well. Add garlic, ginger, mushrooms, soy sauce and rice wine. Stir fry until fragrant.
In a small bowl, whisk together remaining 2 tablespoons (30 mL) water with remaining 1 tablespoon (15 mL) cornstarch. Add to the pork mixture. Cook, stirring occasionally, until mixture thickens.
Pour mixture over the fried eggs, cut into quarters and serve.
* If desired, add white pepper and sesame oil to taste and garnish with chopped green onions.
* For convenience and to save time, use minced garlic and ginger from a jar.