Cooking time: 10 minutes
Servings: 4

I first learned this Chinese recipe 25 years ago, and it’s so simple that — in an odd change from standard operating procedure — I’ve made it slightly more complicated over the years.

I add ginger and garlic for extra punch, maybe because the special flavor Chinese cooks call the ''breath of the wok'' comes only from super-high heat. No one with a typical home stove can approach that level.