Lamb in a hot garlic sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Spinach or any green |
| Vegetable | ||
| 2 | tablespoons | Vegetable oil |
| ½ | pounds | Lean lamb, thinly sliced |
| 4 | Cloves garlic,finely chopped | |
| Freshly ground white pepper | ||
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Nuoc Mam sauce |
| 1 | tablespoon | Oyster sauce |
| Fresh sprigs of mint and/or | ||
| Cilantro to garnish | ||
Directions
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.
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