Easy Chinjao Rosu

• 200 grams Pork shoulder roast
• 80 grams Cooked bamboo shoot
• 3 Green peppers
• 1 Red bell pepper
• 5 cm Japanese leek (minced)
• 1 tbsp Sesame oil
• 2 tsp Soy sauce
• 1 tbsp Sake (If possible, use Shaoxing wine)
• 1 tbsp Oyster sauce
• 1/2 tsp Grated ginger
• 1 tsp Katakuriko
• 1 dash Pepper
• 1 tbsp Beaten egg
• 1 tsp Soy sauce
• 1 tsp Katakuriko
• 1 tsp Vegetable oil
• 1 dash Salt and pepper

1. Cut the red and green peppers into 3 mm slices.
2. Also cut the bamboo shoot into 3 mm slices.
3. Bring the pork shoulder to room temperature.
4. First slice along the fibers into 5 mm slices, and then cut those slices into 5 mm strips.
5. Mix together the seasoning ingredients until the egg yolk loosen.
6. Rub into the meat well.
7. Combine the sauce ingredients and set aside.
8. Boil water in a frying pan.
9. Add 1 tablespoon of both salt and vegetable oil.
10. Add the bamboo shoot.
11. After 30 seconds, add the peppers.
12. 30 seconds after adding the peppers, drain the water.
13. Steaming in this way will give the peppers a vivid color!
14. They will also be crunchy.
15. Heat 1 tablespoon of oil in a frying pan on medium-lo heat.
16. Add the pork and cook until the color changes.
17. Then add the leek.
18. Add the steamed vegetables and the sauce.
19. Use cooking chopsticks to stir everything up and stir-fry.
20. Make sure to thoroughly mix the sauce ingredients before adding to the pan.
21. Once the sauce has coated all the ingredients, swirl in some sesame oil and stir it in.
22. Arrange on a dish and it's done.
23. It tastes great if you top it on rice.
24. Here is the original method..

shoot, green peppers, red bell pepper, sesame oil, soy sauce, if, oyster sauce, ginger, katakuriko, pepper, egg, soy sauce, katakuriko, vegetable oil, salt

Taken from cookpad.com/us/recipes/152686-easy-chinjao-rosu (may not work)