Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s cut the ingredients.
Trim off the top of the boiled bamboo shoot.
Then, slice the outer part into 5mm slices.
Cut the slices into strips.
The inside of the bamboo shoot has numerous chambers.
Detach the slices along the chamber walls.
Then, cut them into 5mm strips again.
Now, lightly boil the bamboo shoot in a pot of boiling water.
This will help to remove the excess water
and absorb the sauce later.
Remove and strain it with a mesh strainer.
Next, cut the bell pepper in half.
Remove the seeds and stem end.
Cut the pepper into 5mm strips.
A bit of red bell pepper will give it some color.
Now, cut the slices of beef steak into 7 to 8mm strips.
Place the beef onto a plate.
And add the sake, soy sauce,
pepper
and the sesame oil.
Toss to coat with the seasonings.
Let’s make the sauce.
Combine the soy sauce, oyster sauce,
sake,
sugar,
grated garlic
and pepper.
Stir to combine well.
And now, let’s make the chinjao rosu.
Heat the vegetable oil in a pan.
Stir-fry the bamboo shoot.
Now, add the bell pepper.
Lightly season with salt.
Continue to stir-fry
until the bell pepper is 3 quarters cooked.
Then, place the vegetables onto a plate.
Reduce the heat to low.
And add the sesame oil.
Saute the aromatic vegetables,
ginger root and a white part of the long green onion.
Now, add the potato or corn starch to the beef.
Toss to coat.
When the aroma grows stronger, add the beef.
Stir-fry on medium heat.
When the beef is almost cooked,
add the bell pepper and bamboo shoot.
Then, gradually pour in the sauce
and continue stir-frying it on high heat.
When the sauce is distributed evenly,
it is ready to serve.
Place the chinjao rosu onto a plate.
Ta-da!
In the original recipes in China, pork is often used
but in Japan using beef is more common.
The ingredients are easy to find
so you should definitely try it out.
If bamboo shoots are not available in your area,
you can increase the amount of bell peppers.
Good luck in the kitchen!