Recipe of Thomas Keller Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, low calorie chinjao rosu (beef and pepper stir-fry). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Low Calorie Chinjao Rosu (Beef and Pepper Stir-Fry) is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

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

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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