Easy Chinjao Rosu Recipe

Name: Easy Chinjao Rosu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Pork shoulder roast; 80 grams Cooked bamboo shoot; 3 Green peppers; 1 Red bell pepper; 5 cm Japanese leek (minced); 1 tbsp Sesame oil; 2 tsp Soy sauce; 1 tbsp Sake (If possible, use Shaoxing wine); 1 tbsp Oyster sauce; 1/2 tsp Grated ginger; 1 tsp Katakuriko; 1 dash Pepper; 1 tbsp Beaten egg; 1 tsp Soy sauce; 1 tsp Katakuriko; 1 tsp Vegetable oil; 1 dash Salt and pepper

Servings: persons

200 grams Pork shoulder roast
80 grams Cooked bamboo shoot
3 Green peppers
1 Red bell pepper
5 cm Japanese leek (minced)
1 tbsp Sesame oil
2 tsp Soy sauce
1 tbsp Sake (If possible, use Shaoxing wine)
1 tbsp Oyster sauce
1/2 tsp Grated ginger
1 tsp Katakuriko
1 dash Pepper
1 tbsp Beaten egg
1 tsp Soy sauce
1 tsp Katakuriko
1 tsp Vegetable oil
1 dash Salt and pepper

1
Cut the red and green peppers into 3 mm slices.
2
Also cut the bamboo shoot into 3 mm slices.
3
Bring the pork shoulder to room temperature.
4
First slice along the fibers into 5 mm slices, and then cut those slices into 5 mm strips.
5
Mix together the seasoning ingredients until the egg yolk loosen.
6
Rub into the meat well.
7
Combine the sauce ingredients and set aside.
8
Boil water in a frying pan.
9
Add 1 tablespoon of both salt and vegetable oil.
10
Add the bamboo shoot.
11
After 30 seconds, add the peppers.
12
30 seconds after adding the peppers, drain the water.
13
Steaming in this way will give the peppers a vivid color!
14
They will also be crunchy.
15
Heat 1 tablespoon of oil in a frying pan on medium-lo heat.
16
Add the pork and cook until the color changes.
17
Then add the leek.
18
Add the steamed vegetables and the sauce.
19
Use cooking chopsticks to stir everything up and stir-fry.
20
Make sure to thoroughly mix the sauce ingredients before adding to the pan.
21
Once the sauce has coated all the ingredients, swirl in some sesame oil and stir it in.
22
Arrange on a dish and it's done.
23
It tastes great if you top it on rice.
24
Here is the original method..

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 200 grams Pork shoulder roast, 80 grams Cooked bamboo shoot, 3 Green peppers, 1 Red bell pepper, and more.

Yes, Easy Chinjao Rosu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Chinjao Rosu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions