Shrimp and Eggs Stir-fry

Clean and devein your shrimp.

In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 20 min.

Drain and rinse shrimp under cold running water; pat dry with paper towels.

Transfer shrimp to small bowl and add 1 teaspoon oil, 1/4 teaspoon salt, and the white pepper. Mix well.

In a medium bowl, whisk together eggs, 1/4 teaspoon white pepper, and the 1/4 teaspoon salt.

Heat 1 tablespoon oil in a wok over high heat until lightly smoking. Add shrimp and stir-fry for 1 minute. Remove them.

Add scallions, garlic, and ginger and stir-fry until scallions get charred.

Add remaining oil in the wok over high heat until lightly smoking.

Add eggs, lower heat to medium, and cook without stirring until the bottom layer of egg has set, about 20-30 seconds. Using a spatula, scrape eggs from sides in towards middle of wok.

Add back shrimp and gently stir. Garnish with sesame oil and chili oil crunch and eat with rice or alone in your room.