Ajinomoto Cook Do® Chinjao Rosu (青椒肉絲用) 100g is the finishing sauce for chinjao rosu, and one pouch seasons 3–4 servings. Oyster-sauce richness carries the toasted aroma of spring-onion oil, and that combination is what Ajinomoto builds the sauce around — drawing out the umami of the beef and the crispness of the green peppers. The maker's own recipe works from about 150 g of thinly sliced beef (or pork), six green peppers and boiled bamboo shoots. Sugar and oyster sauce are both made in Japan, and the sauce is produced at Ajinomoto Group factories in Kanagawa and Shizuoka, or at a partner factory in Mie.
About Ajinomoto
Ajinomoto (味の素株式会社) has been trading since May 1909 and was incorporated in December 1925. Cook Do® is the company's range of 中華合わせ調味料 — Chinese-style blended seasonings — sold alongside ranges such as Hondashi (ほんだし) dashi granules.
What chinjao rosu is
Chinjao rosu (青椒肉絲) is a Chinese stir-fry whose name is written with the characters for green pepper (青椒) and shredded meat (肉絲) — finely cut meat and peppers cooked fast over high heat. The shredded cut is the whole point: meat, peppers and bamboo shoots are all sliced to roughly the same thinness so they cook through in a single pass.
How to make chinjao rosu — Ajinomoto's recipe
Serves 3–4. You will need about 150 g thinly sliced beef (or pork), 6 medium green peppers (about 130 g), about 150 g boiled bamboo shoots, and 1 tablespoon of potato starch.
- Cut the green peppers and bamboo shoots into thin strips. Cut the meat into thin strips and dust it with the tablespoon of potato starch.
- Heat 1 tablespoon of oil in the pan, stir-fry the peppers and bamboo shoots, and lift them out onto a plate once cooked through.
- Heat another tablespoon of oil and stir-fry the meat over low heat so it doesn't catch. Once cooked through, take the pan off the heat, add the Cook Do®, then return it to medium heat and stir to coat the meat.
- Return the peppers and bamboo shoots to the pan, toss everything together, and serve.
Ingredients
Sugar (produced in Japan), soy sauce, soybean oil, ginger, oyster sauce, garlic, salt, fermented seasoning, spring-onion flavoured oil, starch, prepared laojiu (aged Chinese rice wine), chicken extract, garlic paste, chilli paste (辣醤), pepper, scallop extract seasoning, yeast extract, sunflower oil / seasoning (amino acids etc.), thickener (processed starch, xanthan gum), caramel colour. Contains: wheat, soy, chicken.
Allergens
Contains: wheat, soy, chicken, and mollusc (oyster sauce, scallop extract). Ajinomoto's Japanese declaration covers wheat, soy and chicken; molluscs are a mandatory allergen declaration in Australia, so the oyster sauce and scallop extract in the ingredient list are declared here as well.
Nutrition (per 29 g serving — one of 3–4 servings per pack)
Energy 30 kcal · Protein 0.7 g · Fat 1.5 g · Carbohydrate 3.6 g · Salt-equivalent 1.3 g · Phosphorus 11.6 mg · Potassium 54.5 mg · Iodine 0 mg.
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Chinese-style blended seasoning for chinjao rosu · 青椒肉絲用 · Ajinomoto Cook Do® range.
