Stir-fried Lamb With Mint And Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vietnamese | Lamb, Main dish, Meats, Vietnamese | 2 | Servings |
INGREDIENTS
| 1 1/2 | T | Vegetable oil |
| 1/2 | lb | Lean lamb, cut in fine strips |
| 1 | Clove garlic, finely chopped | |
| 1 | T | Oyster sauce |
| 1 | T | Nuoc Mam sauce |
| 1 | pn | Sugar |
| 1 | T | Finely sliced red fresh |
| Chili pepper | ||
| 5 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 233
Total Fat: 26g
Cholesterol: 76mg
Sodium: 551.5mg
Potassium: 403.6mg
Carbohydrates: 5.3g
Fiber: 1.4g
Sugar: <1g
Protein: 21.9g