Chinjao Rosu (Japanese Style Pepper Steak Stir Fry)

Name: Chinjao Rosu (Japanese Style Pepper Steak Stir Fry)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese, Japanese
Ingredients: 150 g bell pepper (I used green piman and red bell pepper); 150 g canned bamboo shoots (water-packed, or king oyster mushrooms, celery, or broccoli stems.); 15 g ginger root (peeled); 2 cloves garlic; 250 g boneless pork chop (or beef/chicken); 1½ tbsp cooking oil (neutral, high-heat, e.g., canola or rice bran); ½ tsp Japanese soy sauce (koikuchi shoyu); toasted sesame oil (a few drops to finish); ¼ tsp salt (fine); 1 pinch ground white pepper (or black pepper); 2 tsp sake (or dry sherry, white wine); 1 egg white (for velveting); 2 tbsp potato starch (katakuriko) (or cornstarch); 1 tsp cooking oil (to seal marinade); 2 tsp oyster sauce; 2 tsp Japanese soy sauce (koikuchi shoyu); ½ tbsp sugar; ½ tsp Chinese-style chicken bouillon powder; 1 tbsp water; ¼ tsp potato starch (katakuriko) (or cornstarch)