Spring-Style Beijing Sauce Shredded Pork Wraps

Spring-Style Beijing Sauce Shredded Pork Wraps

Ingredients

• 250g pork tenderloin
• 2 tbsp sweet bean sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• 1 egg white
• 1 tbsp sugar
• 1 tbsp starch
• half cucumber
• half carrot
• half scallion (large)
• 15 pieces dumpling wrappers
• as needed spring pancakes
• as needed thin tofu skin (blanch before use)

Instructions

1. Cut carrot, scallion, and cucumber into thin strips. If you prefer them cooked, blanch briefly.
2. Making the spring pancakes:
3. Brush oil between each dumpling wrapper layer. Use a rolling pin to press and stretch outward, rolling into 15cm pancakes.
4. Steam over boiling water for 8 minutes. Peel apart while still hot.
5. Making the Beijing sauce shredded pork:
6. Cut pork tenderloin into thin strips. Add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp starch, egg white, and a drizzle of oil. Mix well and marinate for 10 minutes.
7. Prepare the sauce: 1 tbsp sweet bean sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, half tbsp sugar, 1 tbsp starch, and 50ml water. Mix well.
8. Heat wok with cool oil, add pork strips and stir-fry until white. Use plenty of oil since the starch can cause sticking.
9. Pour in the sauce mixture and toss until evenly coated.
10. Arrange everything on a plate and you're done!