Coat the bottom of a wok (I used a large sauté pan w / a lid) with the oil and place over medium heat. (golubkakitchen.com)
Pour in your wine and scrape the bits off the bottom of the wok. (thewholegang.org)
Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes. (epicurious.com)