Chinjao Rosu is more commonly made with beef, but I chose to use pork instead. As the meat was flavored beforehand, it is quite flavorful. The potato starch makes the sauce a bit thicker and is delicious when mixed in with the other ingredients.
Pork Chinjao Rosu (Stir Fry)
- 200 g Pork Thin Strips
- 15 g Soy Sauce
- 15 g Sake
- 15 g Potato Starch
- 100 g Bell Pepper
- 100 g Bamboo Shoots
- 10 g Chinese Chicken Broth
- 15 g Oyster Sauce
- Sesame Oil As needed
- Rub the pork with the soy sauce, sake, and potato starch.
- Cut the bell pepper and bamboo shoots into thin strips.
- In a frying pan, add some sesame oil, the bell peppers, and the bamboo shoots and stir fry.
- Once done stir frying, remove the bell peppers and bamboo shoots, and use the leftover sesame oil to cook the pork.
- When the pork is done cooking, add the bell peppers and bamboo shoots again.
- Add the chicken broth and oyster sauce. Stir fry for a bit more, then you are all done.