Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry)
Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry)

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, low calorie chinjao rosu (beef and pepper stir-fry). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook low calorie chinjao rosu (beef and pepper stir-fry) using 24 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry):
  1. Make ready 150 grams Pork (any cut of pork you like)
  2. Take 4 Green peppers
  3. Prepare 60 to 80 grams Bamboo shoot (boiled)
  4. Take 1/4 Onion
  5. Make ready 1 clove Garlic (finely chopped)
  6. Take 1 dash Ginger, finely chopped
  7. Prepare For marinating:
  8. Prepare 1 dash ○ Ginger juice
  9. Make ready 2 tsp ○ Sake
  10. Make ready 1 pinch ○Pepper
  11. Take 1 tsp ○Soy sauce
  12. Take 1/2 tsp ○Sesame oil
  13. Prepare 1 Katakuriko (for coating)
  14. Take Combined flavoring ingredients:
  15. Prepare 1 tsp ● Soy sauce
  16. Get 1 tbsp ● Sake
  17. Get 1 tbsp ● Mirin
  18. Get 1 tsp ○Chinese chicken stock
  19. Make ready 1 1/2 to 2 tablespoon ● Oyster sauce
  20. Get 1 dash ● Pepper
  21. Prepare 1 rounded teaspoon ● Katakuriko
  22. Take 180 ml ● Water
  23. Prepare 1 Salt (for boiling)
  24. Get 1 tsp Sesame oil (for stir frying)

Sauté for a minute and add sake and the reserved beef strips back in the pan. Pour in the sauce and sauté until the sauce thickens. Serve with hot white rice and enjoy! Add the minced scallions and ginger and stir-fry over medium heat until fragrant.

Instructions to make Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry):
  1. Slice the pork into 4-5 mm thickness. Marinate with ○ seasonings and let rest for about 15 minutes.
  2. Finely julienne all vegetables. Add red and yellow peppers for color.
  3. Mix ● seasonings. Taste before adding katakuriko.
  4. Boil some water, add the salt (for boiling), and start cooking the bamboo shoots.
  5. After 2-3 minutes, add the green peppers and boil for 1 minute. Drain, then put in water to cool. This will retain the green peppers' color.
  6. Wipe any excess water from the pork. Coat both sides with katakuriko. Line an frying pan with parchment paper. Do not oil the pan.
  7. When one side has browned, turn each piece over. When done, remove the meat and parchment paper. If you're not concerned about calories, stir fry with oil.
  8. When cooled, slice the pork against the fibers into about 5mm strips. Cook, then cut! This is the tip for cooking without oil.
  9. Put the sesame oil, garlic and ginger in frying pan and turn the heat on. Cook over low heat until fragrant.
  10. Fry the onion quickly.
  11. Add the boiled pepper and flavoring ingredients (the katakuriko will have settled to the bottom, so mix it up before adding).
  12. When the soup has boiled, add the pork and mix. It's done.
  13. Serve on a dish with the sauce.

Serve with hot white rice and enjoy! Add the minced scallions and ginger and stir-fry over medium heat until fragrant. Chinjao Rosu is a Japanese stir fry which is quick to make. This beef and bamboo shoots recipe is originated in China with just beef and capsicum (green peppers) but adding bamboo shoots makes it different from the original dish. Drain off the excess oil from the meat, bamboo shoots, and peppers well.

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