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20 ml
225 g
1
clove
15 ml
15 ml
3
ml
1/4 teapoon
1
tablespoon
5
tablespoons
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Vegetable oil
Lean lamb, cut in fine strips
Garlic, finely chopped
Oyster sauce
Nuoc Mam sauce
Anchovy essence
Sugar
Finely sliced red fresh chili pepper
Fresh mint leaves, sliced if large
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Method :
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Heat the oil in a wok and stir fry the
lamb for several minutes until almost cooked.
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Add the garlic, oyster sauce, Nuoc Mam
sauce, sugar and chili.
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Stir fry for another 2 minutes or so.
-
Taste to see if extra seasoning is
necessary and adjust.
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When the meat is cooked and tender, stir
the mint leaves through, remove and serve on a dish.
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