Title: Stir-fried Lamb with Mint and Chili
Categories: Main dish, Meats, Lamb, Vietnamese
Yield: 2 servings
1 1/2 tb Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tb Oyster sauce
1 tb Nuoc Mam sauce
1 pn Sugar
1 tb Finely sliced red fresh
Chili pepper
5 tb Fresh mint leaves, sliced
If large
Heat the oil in a wok and stir-fry the lamb for several minutes until
almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and
chili and stir-fry for another 2 minutes or so. Taste to see if extra
seasoning is necessary and adjust.
When the meat is cooked and tender, stir the mint leaves through and serve
on a dish.
