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Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry)
Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry)

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We hope you got benefit from reading it, now let’s go back to authentic chinese food! chinjao rosu (beef and pepper stir-fry) recipe. You can have authentic chinese food! chinjao rosu (beef and pepper stir-fry) using 19 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):
  1. Provide Pork butt block
  2. Take Green bell pepper
  3. Take Red bell peppers
  4. Use Cooked bamboo shoots in brine
  5. Prepare Finely chopped scallions
  6. You need Ginger (finely chopped)
  7. Prepare Sesame oil
  8. You need Katakuriko slurry
  9. Take Meat seasonings
  10. Get Beaten egg
  11. You need Soy sauce
  12. You need Vegetable oil
  13. You need Katakuriko
  14. Provide Sauce
  15. Prepare Soy sauce
  16. Prepare Shaoxing wine
  17. Use Oyster sauce
  18. You need Chinese chicken stock powder
  19. Provide Pepper
Steps to make Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):
  1. If making this for guests, shave off the white parts of the peppers to make them more visually appealing.
  2. Cut the green and red bell peppers into 3 mm wide strips. Cut the boiled bamboo into 3 mm wide strips as well.
  3. Bring the pork to room temperature. First, cut it against the grain into 5 mm thick slices, then cut into 5 mm wide strips. Don't forget to cut it against the grain!
  4. Combine the meat seasonings and rub into the meat until there's no longer any egg yolk.
  5. Now, be sure to mix together the sauce seasonings. Mince the scallions and ginger. Prepare the katakuriko slurry as well.
  6. Heat a generous amount of oil in a wok to about 140℃. Add the meat, breaking it up with chopsticks. Cook until the meat is white and about 80% of the way cooked.
  7. Fry the bamboo shoots. When the bamboo shoots are coated with oil, raise the temperature to 160℃, then add the peppers and continue to fry for about 5 seconds. Drain off the excess oil from the meat, bamboo shoots, and peppers well.
  8. Heat up a frying pan and add 1 tablespoon of vegetable oil. Add the minced scallions and ginger and stir-fry over medium heat until fragrant. Be careful not to let them burn!
  9. Add all the fried ingredients and stir-fry on high heat for about 20 seconds. Drizzle the sauce seasonings around the sides of the pan and toss to coat.
  10. Add the katakuriko slurry to thicken the sauce. Drizzle 1 tablespoon of sesame oil on top, toss, and enjoy.
  11. For an easier version, see - - https://cookpad.com/us/recipes/152686-easy-chinjao-rosu

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