This is an easy version of Chinjao Rosu. It's easy but it tastes authentic!Steaming the vegetables is just a small twist, but since it makes everything taste better, give it a try! Recipe by Cooking S Papa

Use cheap pork instead of beef for a chinjao rosu dish.Cut the green peppers and pork to uniform lengths. I also added yellow paprika for color. Recipe by Nacchi sencho

Sauté well with soy sauce and oyster sauce.It tastes just like chinjao rosu. Recipe by FarmersK

My mother has been cooking this dish since I was a child. Everybody in my family, including my father who doesn't like vegetables, loves it.I didn't realize that you are supposed to add bamboo shoot to Chinjao Rosu until I became an adult...You can add more green peppers! Enjoy plenty. For 2-3 servings. Recipe by akko_beer

When I don't have time, I don't heat the garlic and ginger and just use it in tubed or in dried form. I simplified this recipe as much as possible.The leftover egg white from baking desserts comes in handy for cooking chicken breast.Sugar is also said to soften the meat so I started adding it when I marinated the meat.If you are planning to pack this in your bento or prefer the flavors to be stronger, add a little bit soy sauce.When you are stir frying the chicken, the coating might slip off if you touch it so leave it for a while after pouring the oil.I use coarsely ground black pepper for the pepper. Recipe by Iku..

I came up with this because I wanted to make Chinjao Rosu with cheap slices of pork really quickly.Before you put ingredients marked by ☆ in, make sure you fry the meat until it browns. Recipe by Bakazoku

● I wanted to eat chinjao rosu with lots of meat!● Even kids who hate peppers will enjoy this!● Please see the instructional video at http://www.nicovideo.jp/watch/sm21988775● If you use a block of meat, it's even more delicious.● Be sure to thoroughly drain off the excess oil from the ingredients after frying. Recipe by Cooking S Papa

I was chosen as a tester for dashi stock, thank you very much.All it took was a little to bring out a great flavor, so there was no need for any other flavoring.My family loves umeboshi, so this makes an appearance at the dinner table quite often.・For the meat, pork and chicken tenders also works. For the mushrooms, use whatever you like, such as king oyster and maitake.・It's very economical.・I wanted to make good use of the dashi stock and the umeboshi aroma, so I didn't add sesame oil. If you like it, add it. Recipe by putimiko

This Chinese dish is yummy when we have it at the restaurant, but its high in calories... My family loves Chinese dishes, so I am trying to make low-calorie Chinese dishes that are tasty and filling.Adjust the chicken stock and oyster sauce as they have different tastes. If you want to make it healthier, use pork fillets which have less fat, or thigh meat though it may be a bit tough. Cook quickly to keep the freshness of peppers. Recipe by Heartful Kitchen Rei

I was thinking of a recipe using green bell pepper then found some sliced beef for grilling, so I decided to make this !Make sure to keep the meat covered in potato starch separate while frying so they don't clump!Cut the meat and vegetables into the same size as possible. For 2 to 3 servings. Recipe by Sarami19

The frozen chicken breast meat was delicious so I made it Chinjao Rosu-style. For 2 servings. Recipe by FarmersK

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