Peking "Wrap & Roll" Stir-Fry
Ingredients
-
Protein (150g): Thinly sliced "strips" of pork, chicken, beef, firm tofu, or 150g King Oyster mushrooms (shredded with a fork).
-
The Wraps: 4–6 Thin Flour Pancakes (Mandarin style), vacuum-packed.
-
The Crunch: 1/2 Cucumber and 2 Spring Onions (to be sliced into fine matchsticks).
-
Peking Sauce Pouch: 2 tbsp Sweet Bean Paste (or Hoisin), 1 tbsp Soy Sauce, 1 tsp Sugar, 1/2 tsp Sesame Oil.
-
Pantry Staple: 1 tbsp Cooking Oil.
Method
-
Prep the Freshness: Slice the cucumber and spring onions into thin 5cm matchsticks. Place these on a serving plate; they stay raw to provide a cold, crisp contrast to the hot meat.
-
Sear the Protein: Heat the oil in a pan over high heat. Add your Protein strips and stir-fry for 3 minutes until the edges are browned and slightly crispy.
-
The Glossy Glaze: Pour the Peking Sauce Pouch directly over the protein. Stir-fry for 1–2 minutes until the sauce bubbles, thickens, and creates a dark, mahogany coating.
-
Warm the Pancakes: Quickly warm the flour pancakes in the microwave for 20 seconds (covered with a damp paper towel) or in a dry pan for 10 seconds per side until soft and pliable.
-
Assemble: To eat, lay a pancake flat, place a few strips of the glazed protein in the center, add the fresh cucumber and spring onion matchsticks, then roll up and enjoy.
2. Select Your Weekly Dishes
Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00