Masterpiece Chinjao Rosu (Pepper Steak) from a Chinese Restaurant & Pepper Seed Side Dish
ID: 19e5f3ed...
This is an authentic Chinjao Rosu recipe taught by a master Chinese chef, adapted for home cooking, where the flavor is perfected using only oyster sauce. We use a 'pseudo-oil blanching' technique—draining excess oil through a strainer—to replicate the restaurant-quality crunch. I’ll also show you how to turn those usually discarded pepper seeds into a delicious side dish.
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🍳 Cooking Flow
Cut the green onions, garlic, ginger, bell peppers, and pork into thin strips (or mince where applicable), and drain the bamboo shoots. → Heat plenty of oil in a frying pan, quickly stir-fry the pork, bamboo shoots, and bell peppers in that order over high heat, then drain well in a strainer (keep the flavor-packed oil for later). → Return some oil to the pan, and stir-fry the green onions, ginger, and garlic in order to draw out the fragrance. → Return the drained ingredients to the pan, add pepper and oyster sauce, and stir-fry quickly to combine. → Thicken with potato starch slurry to finish. For the remaining seeds, add sesame oil, bonito flakes, soy sauce, water, and Ajinomoto, then cover and steam-fry.
Cooking Steps
Brief Cooking Order
Cut the green onions, garlic, ginger, bell peppers, and pork into thin strips (or mince where applicable), and drain the bamboo shoots. → Heat plenty of oil in a frying pan, quickly stir-fry the pork, bamboo shoots, and bell peppers in that order over high heat, then drain well in a strainer (keep the flavor-packed oil for later). → Return some oil to the pan, and stir-fry the green onions, ginger, and garlic in order to draw out the fragrance. → Return the drained ingredients to the pan, add pepper and oyster sauce, and stir-fry quickly to combine. → Thicken with potato starch slurry to finish. For the remaining seeds, add sesame oil, bonito flakes, soy sauce, water, and Ajinomoto, then cover and steam-fry.
Introduction
This is an authentic Chinjao Rosu recipe taught by a master Chinese chef, adapted for home cooking, where the flavor is perfected using only oyster sauce. We use a 'pseudo-oil blanching' technique—draining excess oil through a strainer—to replicate the restaurant-quality crunch. I’ll also show you how to turn those usually discarded pepper seeds into a delicious side dish.
Step 1
Slice the green onion diagonally. Finely mince the garlic and ginger and set them aside together in a prep tray.
Step 2
Cut the bell peppers in half vertically, and remove the seeds and stems by hand (keep the seeds for the side dish later). Stack 2 pieces at a time and slice as thinly as possible.
Step 3
Drain the boiled bamboo shoot strips in a strainer and ensure they are thoroughly dried.
Step 4
Cut the pork loin into strips about the same size as the bamboo shoots and bell peppers, add a pinch of salt, and massage well to season.
Step 5
Heat 3 tbsp of rice bran oil in a pan over high heat until hot, then add the seasoned pork and stir-fry.
Ingredients List
Important Notes
To prevent the dish from becoming soggy with home-range heat, the key is to drain the stir-fried ingredients through a strainer once. This ensures a crisp, crunchy texture. 💡
The oil drained from the strainer is infused with the umami of the meat and vegetables, so reuse it when frying the aromatics or the pepper seeds to boost the richness. 🔄
The seasoning for the Chinjao Rosu itself is just oyster sauce. You don't need extra soy sauce or chicken bouillon powder; the umami of the oyster sauce is enough for an authentic finish. ✨
Don't throw away the bell pepper seeds! By preparing them this way, they transform into an excellent rice topper or snack, enhanced by the umami of the bonito flakes. 😋
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