Chinjao Rosu-style Chikuwa and Green Pepper Stir-fry

Name: Chinjao Rosu-style Chikuwa and Green Pepper Stir-fry
Yield: 4 servings
Cuisine: American
Ingredients: 1 one package Green bell peppers; 3 Red bell peppers; 4 Chikuwa fishpaste sticks; 1 tsp Soy sauce; 1 tsp Katakuriko; 1 dash Salt and pepper; 1 tbsp Sake; 1 tbsp Oyster sauce; 1/4 tsp Doubanjiang (if preferred)

cookpad.japan @cookpad_jp

I entered Itoen's recipe contest, and won the 20 different vegetables they use in their vegetable juice.
I used the green peppers and red peppers from that to think up a new recipe.

Seasoning the thinly-sliced chikuwa with soy sauce and potato starch flour beforehand gives a meaty texture.
It looks pretty if you use red pepper, but it tastes great with just green peppers. Make sure not to over-cook the green peppers. Recipe by Cha-miru

I entered Itoen's recipe contest, and won the 20 different vegetables they use in their vegetable juice.
I used the green peppers and red peppers from that to think up a new recipe.

cookpad.japan @cookpad_jp

I entered Itoen's recipe contest, and won the 20 different vegetables they use in their vegetable juice.
I used the green peppers and red peppers from that to think up a new recipe.

Saved

Ingredients

4 servings

1one package Green bell peppers
3Red bell peppers
4Chikuwa fishpaste sticks
1 tspSoy sauce
1 tspKatakuriko
1 dashSalt and pepper
1 tbspSake
1 tbspOyster sauce
1/4 tspDoubanjiang (if preferred)

Saved

Steps

1

Cut the green pepper in half, remove the seeds, and julienne to 5 mm strips.
2

Cut the chikuwa in half vertically, and thinly slice at a diagonal.
3

Add ＊ soy sauce and katakuriko to the chikuwa, and toss.
4

Heat half of the sesame oil in a frying pan, sauté the chikuwa from Step 3 over medium heat, and transfer to a plate once it has turned golden brown.
5

Add the remaining oil, sauté the doubanjiang until aromatic, add green peppers and sauté some more. Lightly season with salt and pepper.
6

One the green peppers have cooked through, add the chikuwa back into the pan, sauté together, add oyster sauce and sake, give it a quick stir, and turn off the heat.
7

It looks like Chinjao Rosu, right? It goes great with rice.