Chinjao Rosu, like Gyoza and Ma Po"s Tofu is a Chinese origin dish which is so ingrained now in Japanese food culture that many Japanese would probably be hard pressed to identify its true heritage. As you probably know, when the Japanese appropriate a foreign dish a few things happen in the converion, spiciness and heat are reduced and sweetness is increased in proportion and Chinjao Rosu is no different. You might find this in other places called Pepper Steak but I think that is another appropriation - this time American, or at least Chinese-American - the mainland Chinese eat little if any beef, so Pepper Steak likely has its roots in Stateside Chinatowns. (The Chinese name for this dish - 青椒肉絲 - from which the Japanese name is taken, states pork, not beef.)
Apart from its origins, what else can I tell you about Chinjao Rosu? First, it is very easy to make. Second, it takes no more than 30 minutes. Third, for the best results, prepare the pork in advance and leave it to marinate for an hour or so for the very best flavour. I use pork shoulder in this recipe and slice it myself, but if you want to make things even simpler, just buy some sliced pork at your butcher or supermarket and you'll be able to save a little more time. If you eat Chinjao Rosu in Japan, you'll find a lot of restaurants make it with sliced bamboo. Personally, I prefer my Chinjao Rosu without bamboo but if you wish to include it, about 50g / 1.5 oz is about the right amount. I used 1/2 a gren and red pepper in this dish but really any colour of pepper will do. Last, Chinjao Rosu is served with a bowl of steamed rice. You could add another side dish of vegetables if you like but Chinjao Rosus makes a great meal all by itself.
If you think this is the dish for you, you can find the Youtube tutorial by clicking Chinjao Rosu or by scolling to the bottom of the page. The written recipe is just below.
Happy frying! Kurumi XXXX.
ingredients:
(makes 2 servings)
1/2 green bell pepper
1/2 red bell pepper
250g /9 oz pork shoulder steak
salt & pepper
1 tbsp Chinese Shaohsing wine or Japanese sake
1 tbsp soy sauce
1 tbsp potato flour
2 tbsp sunflower oil
1 clove of garlic
1 thin slice of ginger
1 tsp sugar
1 tbsp Chinese Shaohsing wine or Japanese sake
1 tbsp soy sauce
how to:
deseed the bell peppers, remove most of the white flesh andslice thinly
thinly slice the pork shoulder. put into a bowl and season lightly with salt & pepper. add the shaohsing wine, soy sauce, potato flour and mix well. marinate for at least 15 mins but referably up to an hour
meanwhile, slice and mince the garlic and ginger
heat 1 tbsp of oil in a frying pan. stir fry the pepper for 1 minute and then set aside
add the second tbsp of oil to the frying pan. add the minced garlic and ginger and the pork. stir fry for 5 minutes until the pork is cooked through
add the sugar, shaohsing wine, soy sauce to the frying pan and stir. then, add back the pepper and stir again for a minute or two until the alcohol from the wine has evaporated
serve with bowls of steamed rice.