Basic Scrambled Eggs
Long cooking chopsticks are perfect for lightly beating the eggs and scrambling them during cooking.
4 large eggs, lightly beaten
¼ cup chicken broth or stock
½ teaspoon Chinese rice wine or dry sherry
Up to ⅛ teaspoon salt
Pepper to taste
1½ green onions, thinly sliced on the diagonal
2 tablespoons oil for frying
Take the beaten eggs and stir in the chicken broth, rice wine, salt, pepper, and green onions.
Add the oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.