Stir-fried lamb with ginger (thit cuu xao voi gung)

Yield: 4 servings

Measure Ingredient
4 tablespoons Chicken stock
1 medium Carrot -- diced in 1/2"
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
And 1/2 tsp. anchovy
1 teaspoon Sugar
½ tablespoon Hoisin sauce
2 teaspoons Cornstarch mixed with a
Little water

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

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