1 1/2 tbsp Vegetable oil
1/2 lb Lean lamb,cut in fine strips
1 Clove garlic,finely chopped
1 tbsp Oyster sauce
1 tbsp Nuoc Mam sauce
1 pinch Sugar
1 tbsp Finely sliced red fresh
Chili pepper
5 tbsp Fresh mint leaves, sliced
If large
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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.
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