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Thousand Layer Roll with Peking Sauce and Shredded Pork
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15 MIN
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4 servings
About This Recipe
This savory and sweet stir-fry combines tender shredded meat with a rich bean paste sauce for a dish that’s bursting with flavor. The meat is first coated in fluffy egg whites, stir-fried to perfection, and then tossed in a glossy sauce made with bean paste and a touch of granulated sugar for balanced sweetness. Crispy fried tofu skin adds a delightful contrast in texture, while fresh scallions bring a bright, aromatic finish. Perfect for a quick yet impressive meal, this recipe highlights the harmony of textures and flavors—creamy egg whites, savory meat, and umami-packed sauce—all coming together in one irresistible dish. Serve it over rice or enjoy it as a standalone appetizer for a satisfying culinary experience.
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- shredded meat 200g
- egg whites 3 large eggs' worth
The aromatics
- fried tofu skin 100g
- scallions 50g (about 3 stalks)
The sauce & seasonings
- bean paste sauce 3 tablespoons
- granulated sugar 2 tablespoons
menu_book Directions
1
Step 1
Prepare the ingredients.
2
Step 2
Beat the egg whites and mix with the shredded meat.
3
Step 3
Stir-fry the egg-coated shredded meat until cooked and set aside.
4
Step 4
Stir-fry the bean paste sauce, add 2 tablespoons of granulated sugar, and cook until boiling.
5
Step 5
Add the cooked shredded meat back into the wok and stir-fry with the sauce.
6
Step 6
Cut the fried tofu skin into small squares, cut the scallions into thin strips and place on both sides of the plate, then put the stir-fried meat with sauce on the plate.
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