| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vietnamese | Main dish, Meats, Lamb, Vietnamese | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Beauty: an act of God”