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60 ml
1
15 g
100 g
1
tablespoon
2
slices
450 g
15 ml
1/2 teaspoon
1
teaspoon
8
ml
1/4 teaspoon
2
teaspoons
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Chicken stock
Medium carrot, diced into 1cm cubes
Butter
Green peas
Vegetable oil
Root ginger, minced
Lean lamb, chopped into 1cm cubes
Nuoc Mam sauce
Anchovy essence
Sugar
Hoisin sauce
Salt
Cornflour mixed with a little water
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Method :
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Heat the stock in a wok over a medium
heat. Add the carrot and cook until the liquid has nearly disappeared.
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Add the butter and peas and leave to cook
for a further 2 minutes, stirring occasionally.
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Scoop out and leave in a bowl.
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Heat the oil in the wok on a high heat and
add the ginger and lamb.
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Stir quickly for about 1 minute and then
add the Nuoc Mam sauce, sugar, hoisin sauce and salt.
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Continue to stirring for 1 minute and then
stir in the cornflour.
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When the cornflour thickens, it will give
the lamb a beautiful gloss.
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At this stage, add the carrots and peas.
Stir and mix for 30 seconds and serve immediately.
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