Stir-fried lamb with ginger (thit cuu xao voi gung)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Chicken stock |
| 1 | medium | Carrot -- diced in 1/2\" |
| Cubes | ||
| 1 | tablespoon | Buter |
| ¾ | cup | Green peas |
| 1 | tablespoon | Vegetable oil |
| 2 | slices | Ginger root -- minced |
| 1 | pounds | Lamb -- chopped/1/2\" cubes |
| 1 | tablespoon | Nuoc Mam sauce |
| OR 1 tbsp. Maggi liquid | ||
| Seasoning | ||
| And 1/2 tsp. anchovy | ||
| Extract | ||
| 1 | teaspoon | Sugar |
| ½ | tablespoon | Hoisin sauce |
| Salt | ||
| 2 | teaspoons | Cornstarch mixed with a |
| Little water | ||
Directions
1. Heat the stock in a wok over a medium heat. Add the carrot and cook until the liquid has nearly disappeared. Add the butter and peas, and leave to cook for a further 2 minutes, stirring occasionally. Scoop out and leave in a bowl. 2. Heat the oil in the wok on a high heat and add the ginger and lamb. Stir quickly for about 1 minute and then add the Nuoc Mam sauce, sugar, hoisin sauce, and salt. Continue stirring for 1 minute and then stir in the cornstarch. 3. When the cornstarch thickens, it will give the lamb a beautiful gloss.
At this stage add the carrots and peas. Stir and mix for 30 seconds and serve immediately.
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