京酱肉丝 Beijing Sauced Pork Strips

This is the same idea as Beijing roast duck but much easier and quicker to prepare. This dish is actually serve with a bean curd wrapper but neither my husband or I enjoy those much but love the mandarin pancakes served with Beijing roast duck so we substituted those. I will enclude a recipe if you want to know
how to make your own mandarin pancakes. They are moderately easy to make. Below is a picture of the onion used in this dish. I am not totally sure of the English name but I think it may be a leek. For those of you who know Chinese and especially if you are familiar with Chinese cuisine here are the Chinese characters 大葱。

500 grams pork tenderloin (could also use chicken)

1 Tbsp. soy sauce

1 Tbsp. cooking wine

pinch of salt

1 tsp. minced ginger

1 egg.

1 Tbsp. starch

1 tsp. oil

2 green onions, minced

2 tsps. minced ginger

1/3 cup hoisin sauce

1 Tbsp. soy sauce

2 Tbsp. sesame oil

sugar to taste (should be quite sweet 2-6 Tbsp. depending on the hoisin sauce used)

1 Tbsp. Ketchup

Thinly slice pork against the grain. Mix with soy sauce, cooking wine, salt, ginger and green onion and let set 30 minutes. Then mix together egg, starch and oil and mix it into the pork. Heat a little oil and stir-fry pork pieces until all pieces have turned white (about 1 minute). Cooking them just until they turn white and not browned is a secret to making the pork really tender and soft.

Boil water in a steamer. Mix together hoising sauce, 1 Tbsp. soy sauce, sugar and sesame oil, cover with plastic wrap and place in the steamer. Steam for 5 minutes then set in the fridge to chill.

Heat a little oil and and add ginger and green onion. Stir-fry until fragrant (a few seconds) then add ketchup and pork strips. Add hoisin sauce mixture and stir-fry to evenly coat then meat in the sauce.

Thinly slice the leek (white part only) and spread on a plate or can be served on the side. Reserve a little to garnish the meat. Top meat over shredded leek and the sprinkle the remaining on top. Serve with bean curd wrappers or, as we like it, with mandarin pancakes.

Put a little meat and a little leek in the center of a wrapper and roll up tucking in the ends burrito style.

荷叶饼 Mandarin Pancakes

2 cups flour

1/2 cup boiling water

cold water

oil

Pour boiling water into flour stirring rapidly. Add cold water a little at a time until the dough comes together. Knead until it becomes a soft, smooth, elastic dough ( 3 minutes). Divide dough into 24 pieces. Roll each piece into a 4 inch circle and brush with oil so they don't stick to each other. They should be very thin but careful not to get any holes or rips. This will lead to messy, dripping sauce when they come together with the pork strips. Stack them on top of each other making three stacks of 8. Heat a pan over medium heat and cook stacks about 1 minute on each side or until they puff slightly. Let cool and then carefully pull them apart into individual pancakes.

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