Steps
- Beat 5 large eggs with ⅛ teaspoon of sugar, ½ teaspoon of salt, 1 teaspoon of Shaoxing wine, ¼ teaspoon of white pepper, ¼ teaspoon of sesame oil, and 1 tablespoon plus 1 teaspoon of water for 30 seconds, until lightly foamy.
- Mix 1¼ teaspoons of cornstarch with 1 tablespoon of water. Stir into the eggs with 2 cups of chopped Chinese garlic chives.
- Heat a wok until just smoking, reduce to medium-low, and wait 10 seconds. Add ¼ cup of canola oil and swirl to coat.
- Pour in the eggs while the oil is hot but not smoking. Slowly fold and turn until just set and silky, without browning.