Simple Way to Prepare Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry)

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, low calorie chinjao rosu (beef and pepper stir-fry). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry) is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook low calorie chinjao rosu (beef and pepper stir-fry) using 24 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry):

1. Take 150 grams Pork (any cut of pork you like)
2. Prepare 4 Green peppers
3. Get 60 to 80 grams Bamboo shoot (boiled)
4. Get 1/4 Onion
5. Make ready 1 clove Garlic (finely chopped)
6. Make ready 1 dash Ginger, finely chopped
7. Make ready For marinating:
8. Get 1 dash ○ Ginger juice
9. Take 2 tsp ○ Sake
10. Get 1 pinch ○Pepper
11. Get 1 tsp ○Soy sauce
12. Prepare 1/2 tsp ○Sesame oil
13. Prepare 1 Katakuriko (for coating)
14. Prepare Combined flavoring ingredients:
15. Get 1 tsp ● Soy sauce
16. Take 1 tbsp ● Sake
17. Prepare 1 tbsp ● Mirin
18. Prepare 1 tsp ○Chinese chicken stock
19. Make ready 1 1/2 to 2 tablespoon ● Oyster sauce
20. Make ready 1 dash ● Pepper
21. Make ready 1 rounded teaspoon ● Katakuriko
22. Take 180 ml ● Water
23. Prepare 1 Salt (for boiling)
24. Make ready 1 tsp Sesame oil (for stir frying)

Instructions

Steps to make Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry):

1. Slice the pork into 4-5 mm thickness. Marinate with ○ seasonings and let rest for about 15 minutes.
2. Finely julienne all vegetables. Add red and yellow peppers for color.
3. Mix ● seasonings. Taste before adding katakuriko.
4. Boil some water, add the salt (for boiling), and start cooking the bamboo shoots.
5. After 2-3 minutes, add the green peppers and boil for 1 minute. Drain, then put in water to cool. This will retain the green peppers' color.
6. Wipe any excess water from the pork. Coat both sides with katakuriko. Line an frying pan with parchment paper. Do not oil the pan.
7. When one side has browned, turn each piece over. When done, remove the meat and parchment paper. If you're not concerned about calories, stir fry with oil.
8. When cooled, slice the pork against the fibers into about 5mm strips. Cook, then cut! This is the tip for cooking without oil.
9. Put the sesame oil, garlic and ginger in frying pan and turn the heat on. Cook over low heat until fragrant.
10. Fry the onion quickly.
11. Add the boiled pepper and flavoring ingredients (the katakuriko will have settled to the bottom, so mix it up before adding).
12. When the soup has boiled, add the pork and mix. It's done.
13. Serve on a dish with the sauce.

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