Tingyao Rosu is a Chinese stir-fry with pork and thinly cut green peppers. It’s very popular in Japan but we typically make it with beef, green peppers, and bamboo. You can actually buy a Tingyo Rosu kit at Japanese supermarkets. Just add fresh green pepper and life is good.
Yield: 2 servings
Time: 20 minutes
Ingredients
- 1/4 lb beef (thin sliced)
- 1/4 lb bamboo (from a can or boiled, thin sliced)
- 3 green peppers (thin sliced)
- 1 garlic clove (crushed)
Spices
- 1 tbsp soy sauce (for marinating beef)
- 1 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1 tbsp sake
- 1 tsp sugar
- 1/2 tbsp chicken soup powder
- 1 tbsp katakuriko
- dash salt and pepper
Preparation
- Put beef in a small bowl, add soy sauce, sprinkle in katakuriko and mix.
- Mix soy sauce, oyster sauce, oyster sauce, sake, sugar and chicken soup powder in a small bowl
- Heat the oil and garlic in a frying pan then add beef and cook
- Add bamboo and green pepper, cook for 2 minutes over high heat and sprinkle with salt and pepper
- Add mixed spices, stir, and serve
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