Masterpiece Chinjao Rosu (Pepper Steak)
Directly from a master Chinese chef, this Chinjao Rosu maximizes the umami of oyster sauce without using any MSG. By quickly stir-frying the ingredients over high heat—mimicking the 'oil-blanching' technique—and draining the oil, we highlight the crunchy texture of the bell peppers and the juiciness of the meat.
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🍳 Cooking Flow
Cut the vegetables and pork into thin strips, then season the pork with salt → Stir-fry the pork, bamboo shoots, and bell peppers in order over high heat with plenty of rice oil, then drain in a colander to remove excess oil → Add more oil to the pan, and sauté the green onion, garlic, and ginger until fragrant → Return the ingredients to the pan, add pepper and oyster sauce, and stir-fry to combine → Drizzle in the water-diluted starch to thicken, then serve
Cooking Steps
Brief Cooking Order
Cut the vegetables and pork into thin strips, then season the pork with salt → Stir-fry the pork, bamboo shoots, and bell peppers in order over high heat with plenty of rice oil, then drain in a colander to remove excess oil → Add more oil to the pan, and sauté the green onion, garlic, and ginger until fragrant → Return the ingredients to the pan, add pepper and oyster sauce, and stir-fry to combine → Drizzle in the water-diluted starch to thicken, then serve
Introduction
Directly from a master Chinese chef, this Chinjao Rosu maximizes the umami of oyster sauce without using any MSG. By quickly stir-frying the ingredients over high heat—mimicking the 'oil-blanching' technique—and draining the oil, we highlight the crunchy texture of the bell peppers and the juiciness of the meat.
Step 1
Slice the green onion diagonally, and mince the garlic and ginger. Remove the stems and seeds from the bell peppers, stack them, and slice into thin strips.
Step 2
Prepare the julienned bamboo shoots. Cut the pork loin into thin strips and toss with a pinch of salt to season.
Step 3
Heat 3 tablespoons of rice oil in a frying pan and stir-fry the pork over high heat. Once cooked, add the bamboo shoots, and finally the bell peppers, stir-frying quickly for about 1 minute.
Step 4
Drain the stir-fried ingredients in a colander to remove excess oil. Prepare the water-diluted starch by mixing 2/3 teaspoon of potato starch with 2 teaspoons of water.
Step 5
Add 1 tablespoon of rice oil to the pan, sauté the green onion, then add the garlic and ginger and cook until fragrant.
Ingredients List
Important Notes
💡 Bell peppers cook the fastest, so add them last to keep them crunchy without overcooking.
⚠️ Draining the oil in a colander (oil-blanching technique) after stir-frying prevents the dish from being greasy and ensures an authentic flavor.
⚠️ Water-diluted potato starch tends to settle, so stir it well again immediately before adding it to the pan.
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