Lamb in hot garlic sauce (thit cuu an voi xot toi ot)

Yield: 4 servings

Measure 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

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

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