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)
Pork juice, oyster sauce and sesame oil work really well together. Smell makes your appetite increase!Print Pin Rate
Servings: 2 people
- 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.
Calories: 333kcal | Carbohydrates: 12g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 690mg | Potassium: 508mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1566IU | Vitamin C: 65mg | Calcium: 14mg | Iron: 2mg
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