Yield: 4 servings
| Measure | 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 |
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