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Chinjao Rosu (Japanese Style Pork and Pepper Stir Fry)


  • Author: Yuto Omura
  • Total Time: 20 minutes
  • Yield: 2-3 portions 1x

Description

How to make Japanese style Chinjao Rosu. This super quick and delicious recipe uses pork chops, bell peppers and bamboo shoots stir fried in a fragrant soy based sauce. (Serves 2-3)


Ingredients

Scale

Chinjao Rosu

  • 150g (5oz) bamboo shoots
  • 1 (100g) bell peppers (any colour, preferably green)
  • 250g (1/2 lb) pork chops
  • 1/2 (15g) fresh ginger
  • 2 cloves garlic
  • 2 tbsp sesame oil (for frying)

Marinade

  • 1 medium egg
  • 2 tbsp corn starch or potato starch
  • 2 tsp sake
  • 2 pinches salt
  • 1 pinch black pepper
  • 1 tsp soy sauce
  • 1 tsp sesame oil

Sauce


Instructions

  1. First, pound the pork chops until they're about 1cm (a bit less than 1/2 inch) thick. 
    Pounding pork chop for chinjao rosu
  2. Cut the pork into thin strips, approximately 1/2 - 1cm thick.
    cutting pork chop into thin strips
  3. Take a medium sized bowl and whisk one medium sized egg. Add the pork, sake, salt and soy sauce to the bowl and mix well.
    velveting pork with egg, sake, salt and pepper
  4. Add 2 tbsp of corn starch or potato starch to the bowl and mix. 
    Chinjao Rosu: adding potato starch to the pork
  5. Add 1 tsp of sesame oil to the bowl and mix. Set aside while preparing the vegetables.
    Chinjao Rosu: Adding sesame oil to pork egg mixture
  6. Cut the pepper, and bamboo shoots into thin 5mm (a little less than 1/4 inch) strips.
    Finely chopped bell peppers in a bowl
  7. Cut the ginger into about 2mm strips.
    Cutting ginger into 2mm strips
  8. Finely chop the garlic cloves into slices.
    Cutting garlic into slices on a black chopping board
  9. In a small separate bowl, mix 2 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp sugar, 2 tsp chicken stock powder and 1 tbsp of water and mix. 
    making sauce for chinjao rosu
  10. Mix 1 tsp of water with a pinch of cornstarch and pour it into sauce. Mix well and set aside for later.
    adding cornstarch to chinjao rosu sauce
  11. Heat up a pan on medium high and add 1 tbsp of sesame oil.
    Adding sesame oil to a pan
  12. Add the contents of the bowl of marinated pork to the pan and fry until the pork is cooked through.
    Chinjao Rosu: Adding the pork and egg to the pan
  13. Transfer the cooked pork to a clean plate and set aside for later.
    Chinjao Rosu: Transferring the cooked pork to a clean plate
  14. Add another tbsp of sesame oil to the pan and add the bamboo shoots. Fry for a few minutes.
    Chinjao Rosu: Stir frying bamboo shoots
  15. Next, add the bell peppers, ginger and garlic to the pan and stir fry for 2-3 minutes.
    Chinjao Rosu: Stir frying peppers, ginger, garlic and bamboo shoots
  16. Add the pork back in and mix well. 
    Chinjao Rosu: Adding the pork back into the pan
  17. Turn off the heat and pour the sauce we made earlier into the pan.
    Adding chinjao rosu sauce to the pan
  18. Mix well and allow the sauce to heat up using the residual heat from the stir fry.
    Stirring the Chinjao Rosu in the pan
  19. Serve with rice.
    Chinjao Rosu Japanese pork and pepper stir fry served on a black plate with chopsticks
  20. Enjoy!

Notes

You can use pork or beef for this recipe.

Sake can be substituted with Chinese rice wine, dry sherry or white wine.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Meat
  • Method: Fry
  • Cuisine: Japanese / Chinese

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