| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Vietnamese |
Meats, Lamb, Vietnamese |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Spinach or any green |
|
|
Vegetable |
| 2 |
tb |
Vegetable oil |
| 1/2 |
lb |
Lean lamb, thinly sliced |
| 4 |
|
Cloves garlic,finely chopped |
|
|
Freshly ground white pepper |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Nuoc Mam sauce |
| 1 |
tb |
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
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”