Chinese · Lunch
Beijing Meat Sauce Wrap (Low-Calorie)
Ground pork simmered in a savory-sweet hoisin, soy, and Shaoxing wine sauce with garlic, ginger, and scallion, spooned into a small flour wrap with shredded cucumber and scallion strands. This lighter version trims oil, sugar, and pork quantity while keeping the sauce's dark, savory-sweet identity intact.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
390Calories
29.4gProtein
19.1gFat
26.9gCarbs
9.3gSugar
2.3gFiber
920mgSodium
74mgChol
5.9gSat Fat
540mgPotassium
60mgCalcium
2.8mgIron
0.9mcgVitamin B12
4.8mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Mince garlic and ginger, cut one scallion into thin strands for garnish and the other into small pieces for the sauce, and cut cucumber into thin matchsticks.
2
Sauté
Heat oil in a small nonstick skillet over medium heat, add garlic and ginger, and cook 30 seconds until fragrant and lightly golden.
3
Sear
Add ground pork, breaking it into small crumbles, and cook over medium-high heat for 4 minutes until no longer pink and lightly browned.
4
Simmer
Stir in hoisin sauce, soy sauce, Shaoxing wine, sugar, scallion pieces, and water; simmer over medium-low heat for 5 minutes until sauce thickens and clings to pork.
5
Warm
Warm tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
6
Build
Lay warm tortilla flat, scatter cucumber matchsticks and scallion strands across center, and spoon pork mixture on top.
7
Plate
Fold tortilla around filling and place on plate seam side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g ground pork
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 2 clove2 clove garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions, divided
- 11 cucumber
- 22 small (12-inch) flour tortilla
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp sugar-white
- 4 tbsp4 tbsp water
