Chinese chive and egg

Method

1. 1 Cut the chives into 4 cm pieces and let them drain completely.
2. 2 Beat the eggs with salt and a little wine, then sauté them in hot oil for 40 seconds and remove them while still wet.
3. 3 Heat the pan until it smokes, then add the chives and stir over the highest heat for exactly 40 seconds.
4. 4 If the chives cook in 40 seconds, they'll become mushy and release too much water, making the whole dish watery.
5. 5 Add the eggs back in and stir for 15 seconds until the two ingredients are well combined.
6. 6 Drizzle with sesame oil and sprinkle with white pepper, then serve immediately while the chives are still bright green.