Chinese Fried Milk

You can make this sweet or savory,
I like to keep this recipe simple.
It makes for a nice ending to a meal.

Ingredients:
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 to 1 3/4 cups whole milk
8 egg whites
2 to 3 tablespoons peanut oil

Directions:
Mix the cornstarch and salt to a smooth paste
with a few tablespoons of the milk.
Add the remaining milk and egg whites
and whisk the mixture until well combined
but not quite perfectly blended.
Heat the oil in a wok over medium-high heat.
When it is not quite smoking,
pour in the milk-egg white mixture
and begin to stir-fry,
scrambling with a spatula.
At first it will be thing and soupy;
after a couple of minutes you will
notice some thickening on the bottom.
Reduce the heat to low and continue
to stir-fry for a few minutes longer,
until the milk custard has the
consistency of scrambled eggs.
Turn the "fried milk" out into
a serving dish. Serve at once.