| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vietnamese | Lamb, Meats, Vietnamese | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Spinach or any green |
| Vegetable | ||
| 2 | T | Vegetable oil |
| 1/2 | lb | Lean lamb, thinly sliced |
| 4 | Cloves garlic, finely chopped | |
| Freshly ground white pepper | ||
| 1/2 | t | Sugar |
| 1 | T | Nuoc Mam sauce |
| 1 | T | Oyster sauce |
| Fresh sprigs of mint and/or | ||
| Cilantro to garnish |
INSTRUCTIONS
Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. Heat the oil in a wok and stir-fry the lamb until nearly cooked. This should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc Mam sauce, and oyster sauce and stir-fry until the lamb is completely cooked and tender. Pour the lamb and sauce over the greens. Garnish with mint and/or cilantro. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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