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| VIETNAMESE RECIPIES | VIETNAMESE SAUCES |
| 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
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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, fish 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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