Chinjao Rosu (Japanese Style Pepper Steak Stir Fry)
Ingredients
Chinjao Rosu
- 150 g bell pepper I used green piman and red bell pepper
- 150 g canned bamboo shoots water-packed, or king oyster mushrooms, celery, or broccoli stems.
- 15 g ginger root peeled
- 2 cloves garlic
- 250 g boneless pork chop or beef/chicken
- 1½ tbsp cooking oil neutral, high-heat, e.g., canola or rice bran
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- toasted sesame oil a few drops to finish
Marinade for velveting
- ¼ tsp salt fine
- 1 pinch ground white pepper or black pepper
- 2 tsp sake or dry sherry, white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 egg white for velveting
- 2 tbsp potato starch (katakuriko) or cornstarch
- 1 tsp cooking oil to seal marinade
Chinjao Sauce
- 2 tsp oyster sauce
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp sugar
- ½ tsp Chinese-style chicken bouillon powder
- 1 tbsp water
- ¼ tsp potato starch (katakuriko) or cornstarch
Instructions
- Pound 250 g boneless pork chop until 1 cm (just under ½") thick. Cut into strips then place them in a bowl and add ¼ tsp salt, 1 pinch ground white pepper, 2 tsp sake and ½ tsp Japanese soy sauce (koikuchi shoyu). Mix well.
- Pour 1 egg white into the bowl and mix well, then sprinkle 2 tbsp potato starch (katakuriko) and mix again until evenly coated. Finish with a drizzle of 1 tsp cooking oil. Cover and refrigerate while you prep the other ingredients (or up to 24 hours).
- Julienne 150 g bell pepper into thin match sticks and soak them in a bowl of ice cold water. Peel and julienne 15 g ginger root, thinly slice 2 cloves garlic and drain 150 g canned bamboo shoots. Thinly slice the bamboo shoots if needed.
- Take a small bowl and combine 2 tsp oyster sauce, 2 tsp Japanese soy sauce (koikuchi shoyu), ½ tbsp sugar, ½ tsp Chinese-style chicken bouillon powder,1 tbsp water and ¼ tsp potato starch (katakuriko). Set by the stove for later.
- Heat a large wok over medium high, once hot add 1½ tbsp cooking oil and swirl to evenly distribute. Add the marinated pork and let it fry undisturbed for 30-45 seconds. Stir fry until opaque and lightly browned on the edges.
- Transfer to a heatproof container and set by the stove for later.
- In the same pan, add more oil if needed and then add the bamboo shoots. Fry for 30 seconds to remove excess moisture, then add the ginger and garlic. Fry until fragrant, then add the drained bell peppers and stir fry for 1 minute.
- And the pork back in and toss a few times. Give the sauce a quick mix, then pour it around the edge of the wok. Toss over a high heat for about 30-60 seconds or until glossy and bubbling. Pour a final ½ tsp Japanese soy sauce (koikuchi shoyu) around the wall of the wok, then toss everything 3-4 times and remove from the heat.
- Transfer to a serving plate and drizzle with a touch of toasted sesame oil. Enjoy with plain rice!
Notes
Chicken bouillon powder varies by brand. My brand is 1 tsp per 200 ml, so check the label and if yours is more concentrated (e.g., 1 tsp per 300 ml or 1 cup), use touch less to avoid oversalting.
Get water-packed bamboo shoots, rinse well to remove can aroma before use.
Set up full mise en place before heating the pan to keep this fast stir-fry calm and error-free.
Manage heat: preheat the wok well, cook in small batches, and avoid letting oil smoke excessively.
Pick your starch: potato starch gives a clear, elastic gloss but softens on long holds, cornstarch is more heat-stable but slightly cloudy.
Keep the rhythm: pre-measure, preheat, and move in small, confident bursts for consistent results.
Storage & meal prep: refrigerate cooked dish 1 day (best quality), freezing finished dish is not recommended. Prep ahead by storing velveted pork up to 24 hours, sliced peppers/ginger/garlic and bamboo 2-3 days, and pre-mixed sauce 3 days (re-whisk before use).
Serving ideas: Harusame Salad, Tataki Kyuri (Smashed Cucumber), Spinach Gomaae Salad, Quick Pickled Napa Cabbage
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