If making this for guests, shave off the white parts of the peppers to make them more visually appealing.
Cut the green and red bell peppers into 3 mm wide strips. Cut the boiled bamboo into 3 mm wide strips as well.
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!
Combine the meat seasonings and rub into the meat until there's no longer any egg yolk.
Now, be sure to mix together the sauce seasonings. Mince the scallions and ginger. Prepare the katakuriko slurry as well.
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.
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.
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!
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.
Add the katakuriko slurry to thicken the sauce. Drizzle 1 tablespoon of sesame oil on top, toss, and enjoy.
For an easier version, see Recipe ID: 2366198
Story Behind this Recipe
● I wanted to eat chinjao rosu with lots of meat! ● Even kids who hate peppers will enjoy this! ● Please see the instructional video at http://www.nicovideo.jp/watch/sm21988775
● If you use a block of meat, it's even more delicious. ● Be sure to thoroughly drain off the excess oil from the ingredients after frying.