Lamb in hot garlic sauce (thit cuu an voi xot toi ot)
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Spinach or any green |
Vegetable | ||
2 | tablespoons | Vegetable oil |
½ | pounds | Lean lamb -- thinly sliced |
4 | Cloves garlic -- finely | |
Chopped | ||
Freshly ground white pepper | ||
½ | teaspoon | Sugar |
1 | tablespoon | Nuoc Mam sauce |
OR 1 tbsp. light soy sauce | ||
And | ||
1 | % buttermilk -- tsp. anchovy | |
Extract | ||
1 | tablespoon | Oyster sauce |
Fresh sprigs or mint and/or | ||
Cilantro -- for garnish |
Directions
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