Chin Jao Ro Su Bamboo and Bell Pepper Stir Fry
Bring a burst of bold flavors and delightful textures to your table with Chin Jao Ro Su Bamboo and Bell Pepper Stir Fry, a classic Chinese-inspired dish that’s as vibrant as it is delicious. Tender strips of marinated pork loin meet the satisfying crunch of bamboo shoots and the natural sweetness of red and green bell peppers, all brought together in a savory sauce infused with soy, oyster sauce, Shaoxing wine, and a hint of ginger and garlic. With just a 15-minute prep time and a quick 10-minute stir fry, this colorful dish is perfect for busy weeknights yet impressive enough for dinner parties. Serve it hot over steamed rice for a wholesome, restaurant-quality meal that’s brimming with authentic flavor and irresistible aromas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams pork loin
- 150 grams bamboo shoots (sliced)
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 garlic cloves
- 1 teaspoon ginger (fresh, minced)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 0.25 teaspoon white pepper powder
- 1 stalk scallions (green onions)
Instructions
Slice the pork loin into thin strips, approximately 2 inches long.
In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of Shaoxing wine, 1 teaspoon of cornstarch, and 1 tablespoon of water. Add the pork strips to this marinade, mix well, and set aside for 10 minutes.
While the pork marinates, slice the red and green bell peppers into thin strips. Drain and rinse the bamboo shoots if canned. Finely mince the garlic and ginger, and chop the scallion into 1-inch pieces.
In another small bowl, prepare the stir fry sauce by combining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, 1 tablespoon of water, and 1/4 teaspoon of white pepper powder. Set aside.
Heat a wok or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. When the oil is hot, add the marinated pork strips and stir fry for 2-3 minutes until they are browned and mostly cooked through. Remove the pork from the wok and set aside.
In the same wok, add the minced garlic and ginger, and stir fry for 30 seconds until fragrant. Add the bamboo shoots, red bell pepper, and green bell pepper, and stir fry for 2-3 minutes until the vegetables are tender-crisp.
Return the cooked pork to the wok and pour in the prepared stir fry sauce. Toss everything together and stir fry for another 1-2 minutes, ensuring everything is well coated in the sauce.
Add the chopped scallions, give a final toss, and remove the wok from the heat.
Transfer the stir fry to a serving plate and serve hot with steamed rice.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.8 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2593 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
