A pretty easy recipe once you get the hang of it, but requires a few unusual items that you likely don't have laying around.
Works better on a traditional flame wok, but a modern stovetop wok works just as well. Just keep in mind that non-stick woks are not designed to sit at extremely high temperatures, so don't let it get too crazy hot in the preheating phase.
I recommend using a spatula designed for woks (these usually have a bit more of a "spoon" shape to them), but if you don't have one then use a wooden spoon works well enough.