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Beat the eggs with 1 teaspoon Shaoxing wine, white pepper powder, sesame oil, and ¼ teaspoon salt. Set aside.
Heat a dry, clean wok over medium heat. Without adding any oil, dry fry the peppers for 3-5 minutes to blister and soften them. Transfer to a dish, and set aside.
Increase the heat to high. Add 2 tablespoons of oil to coat the bottom of the wok. Immediately add the egg. Cook until the eggs are solid, yet still soft. Transfer to a dish (separate from the peppers).
Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Cook the garlic for 20 seconds. Stir in the peppers. Immediately add the light soy sauce, 1/8 teaspoon salt, and sugar. Stir and mix well.
Quickly add the eggs, scallions, and 1 tablespoon Shaoxing wine. Increase the heat to high, and mix everything well. It doesn’t need to cook further at this stage—just stir to incorporate and let the flavors meld. Serve.