Lamb in hot garlic sauce (thit cuu an voi xot toi ot)
4 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 |
| OR 1 tbsp. light soy sauce | ||
| And | ||
| 1 | % buttermilk -- tsp. anchovy | |
| Extract | ||
| 1 | tablespoon | Oyster sauce |
| Fresh sprigs or mint and/or | ||
| Cilantro -- for garnish | ||
Directions
1. Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. 2. 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 andstir-fry until the lamb is completely cooked and tender. 3. Pout the lamb and sauce over the greens. Garnish with mint and/or cilantro sprigs.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
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