Thinly slice chicken into strips; toss with cornstarch and ¼ tsp (1 mL) each salt and pepper. Set aside.

Snap off woody ends of asparagus; peel thick stalks. Cut into 2-inch (5 cm) pieces. Trim woody ends of mushroom stems; if mushrooms are large, tear in half lengthwise.

Beat eggs with ¼ cup (60 mL) of the stock, ¼ tsp (1 mL) pepper and 1 tsp (5 mL) oil. Set aside.

In skillet over high heat, bring remaining stock to boil. Add asparagus; cover and boil for 2 minutes. Add chicken; cook, stirring, until no longer pink outside, about 2 minutes. Reduce heat to medium and add oyster mushrooms; simmer, covered, until mushrooms are softened and chicken is no longer pink inside, 2 to 3 minutes. Using slotted spoon, transfer chicken and vegetables to serving bowl.

Reduce heat to low. Pour in egg mixture in thin stream, stirring constantly; cook until egg sets (sauce will almost look curdled), about 30 seconds. Pour into bowl with chicken mixture.

Makes 4 servings.