Chinjao Rosu
Chinjao Rosu is another Japanese dish which has Chinese origin. When cooked in a stove-top it is stir fried beef with peppers and bamboo shoots with a soy-sauce based seasonings. For this microwave recipe I have used thinly sliced beef scraps or “komagire” and Japanese green peppers called “piiman”. This dish is very tasty and is good served with rice. It’s easy to make in the stove top but cooking it in a microwave makes it much easier and faster with the added benefit of no greasy pans to wash after meals.
INGREDIENTS
Nutrition- 200
- 1
- 30
- 1pinch pepper
- 1teaspoon soy sauce
- 1teaspoon cornstarch
- 1teaspoon sesame oil
- 1⁄2teaspoon sugar
- 1tablespoon sake
- 1⁄2tablespoon soy sauce
- 1teaspoon oyster sauce
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DIRECTIONS
- In a bowl, put the beef then add grated garlic, pinch of pepper, a teaspoon of soy sauce, a teaspoon of cornstarch and a teaspoon of sesame oil. Mix the ingredients well then marinate for about 20 minutes.
- While marinating the beef, remove the head and seeds of the Japanese pepper or piiman then slice it into thin strips. I’ve used a store-bought shredded bamboo shoots but if you're using a large piece, you need to slice it thinly almost the same size as the piiman.
- In a small bowl, combine a tablespoon of sake, half a tablespoon of soy sauce and a teaspoon of oyster sauce then mix well until the liquids are well combined.
- After marinating the beef, combine it with the sliced piiman, bamboo shoots and seasonings in a microwave-safe dish. Mix well until the ingredients are well combined.
- Cover or wrap the dish with a microwave-safe cling wrap. Put in the microwave then cook for 2 minutes using 600W.
- After 2 minutes, remove the dish from the microwave then mix the ingredients well. Put back the cover or cling wrap then microwave again for 2 minutes, still using 600W.
- Remove the dish from the microwave then mix. Place on a plate then serve while hot.
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