Beijing Sweet Bean Pork Wraps（Beijing pork wraps）

Ingredients​

Main Protein:

• 300g pork tenderloin (julienned)
  Wraps & Veg:
• 2 spring roll wrappers* (or 4 small tortillas)
• 1 cup scallion whites (50g), matchsticks
  Marinade:
• 1 tbsp cornstarch
• 1 tbsp light soy sauce
• 1 tbsp rice wine
• 1 egg white
  Sauce:
• 3 tbsp hoisin sauce* (sub: 2 tbsp soy paste + 1 tsp honey)
• 1 tsp sesame oil
• ½ tsp sugar
  Cooking:
• 2 tbsp cooking oil
• 1 tsp ginger (julienned)

​Instructions​

1. ​Marinate Pork​
   • Combine pork with 1 tbsp each cornstarch, soy sauce, rice wine and 1 egg white. Rest 30 mins.
2. ​Prep Components​
   • Mix hoisin sauce, sesame oil and sugar.
   • Steam sauce with wrappers 5 mins → cut wrappers into squares.
3. ​Cook​
   • High heat: 1 tbsp oil → pork → stir-fry 90 secs → remove
   • Same pan: 1 tbsp oil + ginger → 30 secs
   • Add sauce mixture → pork → toss 1 min
4. ​Serve​
   • Assemble: wrapper + scallions + pork

Substitutions​

1. Spring roll wrappers → lettuce cups (low-carb)
2. Hoisin sauce → mix 2 tsp miso + 1 tsp molasses
3. Pork → shredded chicken breast
4. Rice wine → dry sherry

Pro Tips​

• For crispier pork: Add ½ tsp baking soda to marinade (rinse after 15 mins)
• Allergy-friendly: Use coconut aminos instead of soy sauce