Stir-Fried Shrimp with Eggs and Chinese Chives

Ingredients

• 1/2 pound medium shrimp, shelled and deveined
• 1 teaspoon baking soda
• 2 tablespoons plus 1 teaspoon vegetable or peanut oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon ground white pepper, divided
• 4 large eggs
• 1 tablespoon milk
• 2 ounces Chinese chives, cut into 1-inch lengths
• 2 medium cloves garlic, minced
• 1 teaspoon minced fresh ginger

Directions

1. Place the shrimp in a medium bowl, add enough cold water to cover, and mix in the baking soda. Chill for 30 minutes, then drain, rinse well with cold running water, and blot dry with paper towels. Move the shrimp to a small bowl, then toss with 1 teaspoon oil, 1/4 teaspoon salt, and the white pepper until evenly coated.
2. In another medium bowl, beat the 4 eggs with the milk, plus the remaining 1/4 teaspoon white pepper and the remaining 1/4 teaspoon salt.
3. Set a wok over high heat and warm 1 tablespoon oil until you see a light wisp of smoke. Add the shrimp and cook, stirring constantly, for 1 minute. Add the Chinese chives, garlic, and ginger, then continue stir-frying until the chives start to soften and the shrimp have just turned cooked through, about 1 minute longer. Spoon everything onto a plate.
4. Pour the remaining 1 tablespoon oil into the wok and heat it over high heat until it just begins to smoke. Add the egg mixture, reduce the heat to medium, and leave it alone until the underside starts to firm up, about 30 seconds. With a spatula, pull the cooked egg at the edges toward the center of the wok. Keep cooking and drawing the egg inward this way until big, soft curds form and the eggs are roughly halfway set. Return the shrimp and chives to the wok and fold gently until the eggs are still a little loose. Slide onto a serving plate and serve right away.