Stir-Fried Lamb with Mint and Chili

         Yield: 2 Servings
Categories: Vietnamese, Main Dishes, Meats, Lamb

1 1/2 tb Vegetable oil 1/2 lb Lean lamb,cut in fine strips 1 Clove garlic,finely chopped 1 tb Oyster sauce 1 tb Nuoc Mam sauce 1 pn Sugar 1 tb Finely sliced red fresh Chili pepper 5 tb Fresh mint leaves, sliced If large Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and chili and stir-fry for another 2 minutes or so. Taste to see if extra seasoning is necessary and adjust. When the meat is cooked and tender, stir the mint leaves through and serve on a dish.