| 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”