Tuesday, May 6, 2008

Lamb In A Hot Garlic Sauce


Yield 2 servings.

  • 1/2 lb Spinach or any green Vegetable
  • 2 tb Vegetable oil
  • 1/2 lb Lean lamb, thinly sliced
  • 4 Cloves garlic,finely chopped
  • Freshly ground white pepper
  • 1/2 ts Sugar
  • 1 tb Nuoc Mam sauce
  • 1 tb Oyster sauce
  • Fresh sprigs of mint and/or
  • Cilantro to garnish
  • 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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