Cantonese Style Scrambled Eggs

Directions

1. Mix the 1 tsp Corn Starch with the 1 Tbsp Water in a small bowl until you have a slurry Separate the whites and yolks Mix all of the seasonings into the yolks, including the corn starch slurry
2. Whisk the whites until large bubbles start to form. Mix the seasoned yolks into the whites. If using a wok, heat it until smoking hot then remove it from the heat and add your butter or lard. swirl it to melt the fat and coat the pan. put it back on the heat and add the egg. It will puff up, move it off the heat and using a spatula push the cooked egg up onto the side of the wok. Return to the heat.
3. When small bubbles start forming on the edge of the cooked egg, take it off the flame again and push the cooked egg up onto the side again. Continue doing this until there is no more egg running off the pile of cooked egg. Divide the eggs between two plates and serve.