Chinjao Rosu Recipe (Japanese Style Pepper Steak Stir Fry)

By Sudachi · 30 min

Ingredients

Instructions

1. Pound the pork to about 1 cm (just under ½ inch) thick, cut into strips, and put them in a bowl with ¼ tsp fine salt, 1 pinch ground white pepper, 2 tsp sake and ½ tsp koikuchi shoyu. Mix well.
2. Add 1 egg white and mix well, then sprinkle in 2 tbsp potato starch (or cornstarch) and mix until evenly coated. Drizzle with 1 tsp cooking oil, cover and refrigerate while you prep the rest (up to 24 hours).
3. Cut 150 g bell pepper into thin matchsticks and soak them in ice-cold water. Peel and julienne 15 g ginger, thinly slice 2 cloves garlic, and drain 150 g canned bamboo shoots, slicing them thinly if needed.
4. In a small bowl, combine 2 tsp oyster sauce, 2 tsp koikuchi shoyu, ½ tbsp sugar, ½ tsp Chinese-style chicken bouillon powder, 1 tbsp water and ¼ tsp potato starch (or cornstarch). Set aside near the stove.
5. Heat a large wok over medium-high heat. Add 1½ tbsp cooking oil and swirl to coat. Add the marinated pork and leave it undisturbed for 30–45 seconds, then stir-fry until opaque and lightly browned at the edges. Transfer to a heatproof dish.
6. In the same wok, add a little more oil if needed and fry the bamboo shoots for 30 seconds to drive off moisture. Add the ginger and garlic and fry until fragrant, then add the drained bell pepper and stir-fry for 1 minute.
7. Return the pork to the wok and toss a few times. Stir the sauce, pour it around the edge of the wok, and toss over high heat for 30–60 seconds until glossy and bubbling. Add ½ tsp koikuchi shoyu around the wall of the wok, toss 3–4 times, then remove from the heat.
8. Transfer to a serving plate and drizzle with a little toasted sesame oil.

Summarized from Sudachi's video. Watch it for the details.

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GarlicEggGingerBell pepperPork chopBamboo shoot