| 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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