Beijing Spring Scallion Pancakes

In a mixing bowl, combine flour, warm water, salt, and 2 tablespoons oil to form a smooth dough. Knead for 5 minutes, cover with a damp cloth, and let rest for 30 minutes.

Marinate pork slices with soy sauce and minced ginger for 15 minutes. Heat a wok with 1 tablespoon oil, stir-fry pork until cooked through, then set aside.

Divide dough into 8 equal portions. Roll each into a thin circle, brush with oil, sprinkle with chopped scallions, then roll up into a cylinder and coil into a round shape. Flatten gently with a rolling pin to form a pancake.

Heat a non-stick pan with remaining oil over medium heat. Cook each pancake for 2-3 minutes per side until golden brown and crispy. Keep warm.

Arbean sprouts, carrots, and cucumber on a plate. Serve pancakes hot with stir-fried pork, fresh vegetables, and hoisin sauce for dipping or filling.