Instructions: Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into rounds. Place water chestnuts in
a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a wok
on its stand over high heat for 1 minute. Add oil; swirl to coat sides of wok.

Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a spatula,
lifting sections of eggs onto sides of wok, until puffed slightly and lightly
browned, 2 to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges, and serve.

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