Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Spinach or any green |
\N \N | Vegetable |
2 tablespoons | Vegetable oil |
½ pounds | Lean lamb -- thinly sliced |
4 \N | Cloves garlic -- finely |
\N \N | Chopped |
\N \N | Freshly ground white pepper |
½ teaspoon | Sugar |
1 tablespoon | Nuoc Mam sauce |
\N \N | OR 1 tbsp. light soy sauce |
\N \N | And |
1 \N | % buttermilk -- tsp. anchovy |
\N \N | Extract |
1 tablespoon | Oyster sauce |
\N \N | Fresh sprigs or mint and/or |
\N \N | Cilantro -- for garnish |
1. Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. 2. 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 andstir-fry until the lamb is completely cooked and tender. 3. Pout the lamb and sauce over the greens. Garnish with mint and/or cilantro sprigs.
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