Details
Ajinomoto's Cook Do Green Pepper and Beef (Chinjao Rosu) sauce is built around two key flavours: the savoury depth of oyster sauce and the toasted, fragrant character of spring onion oil, which together give the finished dish the rounded, slightly sweet-savoury profile that distinguishes a well-made chinjao rosu from a straightforward stir-fry. The sauce also incorporates laojiu (Chinese rice wine), scallop extract seasoning, chicken extract, garlic, ginger, and a touch of chilli sauce, which add complexity and a clean background warmth without making the dish spicy. To prepare: stir-fry thinly sliced green pepper and bamboo shoots, set aside, cook thinly sliced beef dusted in a little potato starch for a tender finish, add the sauce and toss, then return the vegetables to the pan and combine. The whole dish comes together in around 15 minutes and serves two. A reliable shortcut for one of the most satisfying Chinese stir-fry classics to make at home.
