Easy Chinjao Rosu

This is an easy but authentic chinjao rosu.
It's an easier version of Recipe ID: 1350859.

Ingredients: 2 servings

Pork shoulder roast
200 g
Cooked bamboo shoot
80 g
Green peppers
Red bell pepper
Japanese leek (minced)
5 cm
Sesame oil
1 tablespoon
Chinjao Rosu Sauce
Soy sauce
2 teaspoons
Sake (If possible, use Shaoxing wine)
1 tablespoon
Oyster sauce
1 tablespoon
Grated ginger
1/2 teaspoon
1 teaspoon
a small amount
Meat Seasoning
Beaten egg
1 tablespoon
Soy sauce
1 teaspoon
1 teaspoon
Vegetable oil
1 teaspoon
Salt and pepper
a small amount


1. Cut the red and green peppers into 3 mm slices. Also cut the bamboo shoot into 3 mm slices.
2. Bring the pork shoulder to room temperature. First slice along the fibers into 5 mm slices, and then cut those slices into 5 mm strips.
3. Mix together the seasoning ingredients until the egg yolk loosen. Rub into the meat well.
4. Combine the sauce ingredients and set aside.
5. Boil water in a frying pan. Add 1 tablespoon of both salt and vegetable oil. Add the bamboo shoot. After 30 seconds, add the peppers.
6. 30 seconds after adding the peppers, drain the water. Steaming in this way will give the peppers a vivid color! They will also be crunchy.
7. Heat 1 tablespoon of oil in a frying pan on medium-lo heat. Add the pork and cook until the color changes. Then add the leek.
8. Add the steamed vegetables and the sauce. Use cooking chopsticks to stir everything up and stir-fry. Make sure to thoroughly mix the sauce ingredients before adding to the pan.
9. Once the sauce has coated all the ingredients, swirl in some sesame oil and stir it in. Arrange on a dish and it's done.
10. It tastes great if you top it on rice.
11. Here is the original method. Recipe ID: 1350859.

Story Behind this Recipe

This is an easy version of Chinjao Rosu. It's easy but it tastes authentic!