Stir-fried lamb with mint and chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Vegetable oil |
| ½ | pounds | Lean lamb -- cut in fine |
| Strips | ||
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Nuoc Mam sauce |
| OR 1 tbsp. Maggi liquid | ||
| Seasoning | ||
| And 1/2 tsp. anchovy | ||
| Extract | ||
| pinch | Sugar | |
| 1 | tablespoon | Fresh red chili pepper -- |
| Finely sliced | ||
| 5 | tablespoons | Fresh mint leaves -- sliced |
| If large | ||
Directions
*(Thit Cuu Xao Voi Rau Thom Va Ot).
1. 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 2minutes or so. Taste to see if extra seasoning is necessary and adjust. 2. When the meat is cooked and tender, stir the mint leaves through, remove and serve on a dish.
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
Related recipes
- Barbecued butterflied leg of lamb with mint
- Grilled minted leg of lamb
- Lamb satay with chiles, mint, honey and garlic
- Lamb with garlic mint sauce
- Marinated sirloin of lamb with garlic, yogurt, mint & pepper
- Mint glazed lamb
- Mint lamb
- Mint-marinated leg of lamb
- Sauteed minted lamb
- Savory lamb stir-fry
- Southwestern lamb stir-fry
- Spicy lamb
- Spicy lamb chili
- Spicy lamb meatballs with mint-chile sauce
- Stir fried lamb with lemon-soy vinaigrette
- Stir-fried lamb with fresh coriander
- Stir-fried lamb with ginger (thit cuu xao voi gung)
- Stir-fried lamb with mint & chili
- Thai chicken stir fry with mint leaves & chile
- Thai chicken stir fry with mint leaves and chile