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Chinjao Rosu (Japanese Style Pork and Pepper Stir Fry)
5 from 4 votes

Chinjao Rosu (Japanese Style Pork and Pepper Stir Fry)

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2 servings
Calories: 566 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Fusion, Chinese, Japanese

Ingredients

Chinjao Rosu
  • 250 g pork chop boneless
  • 150 g bamboo shoots Julienne, 5mm thick, boiled
  • 150 g bell pepper Julienne, 5mm thick
  • 15 g ginger root
  • 2 cloves garlic Thinly sliced
  • 2 tbsp sesame oil for frying, toasted
Marinade for velveting
  • 1 egg
  • 2 tbsp cornstarch or potato starch
  • 2 tsp sake
  • 2 pinches salt
  • 1 pinch black pepper ground
  • 1 tsp soy sauce
  • 1 tsp sesame oil toasted
Sauce
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 2 tsp chicken bouillon powder Chinese-style, granules
  • 1 tbsp water
  • slurry 1 tsp water + a pinch of corn starch / potato starch

Instructions

    Cup of Yum
  1. First, pound 250 g boneless pork chop until it's about 1cm (a bit less than 1/2 inch) thick and cut into thin strips. 
  2. Take a medium sized bowl and whisk 1 egg until the whites and yolk are combined. Add the pork, 2 tsp sake, 2 pinches salt 1 pinch ground black pepper and 1 tsp soy sauce to the bowl and mix thoroughly.
  3. Sprinkle the 2 tbsp cornstarch into the bowl and mix, then the 1 tsp toasted sesame oil. Mix once more and set aside until it's time to cook.
  4. To make the sauce, take a small bowl and add 2 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp sugar, 2 tsp Chinese-style chicken bouillon powder (granules) and slurry. Mix until the sugar has dissolved and set next to the stove.
  5. Heat up a large pan/wok on medium high, add half of the sesame oil and the contents of the bowl of pork (including the egg). Fry until the pork is cooked through.Once cooked, transfer the pork to a clean plate and set aside for later.
  6. Using the same pan, add the other half of the sesame oil and 150 g boiled bamboo shoots. Stir fry for a few minutes.
  7. Next, add the 150 g bell pepper, 15 g ginger root and 2 cloves garlic to the pan and stir fry for 2-3 minutes.
  8. Add the pork back in and mix well. 
  9. Turn off the heat, give the sauce another mix and then pour it into the pan.
  10. Mix well and allow the sauce to heat up and thicken slightly using the residual heat.
  11. Enjoy!

Nutrition Information

Calories 566kcal (28%) Carbohydrates 23.2g (8%) Protein 31.3g (63%) Fat 39.3g (60%) Saturated Fat 13.3g (67%) Polyunsaturated Fat 6.6g (39%) Cholesterol 172.5mg (58%) Sodium 2295.5mg (96%) Fiber 2.7g (11%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 566

% Daily Value*

Calories 566kcal 28%
Carbohydrates 23.2g 8%
Protein 31.3g 63%
Fat 39.3g 60%
Saturated Fat 13.3g 67%
Polyunsaturated Fat 6.6g 39%
Cholesterol 172.5mg 58%
Sodium 2295.5mg 96%
Fiber 2.7g 11%

* Percent Daily Values are based on a 2,000 calorie diet.