Lamb in a hot garlic sauce

Title: Lamb in a hot garlic sauce

Categories: Meats, Lamb, Vietnamese

Yield: 2 servings

1/2 lb Spinach or any green

Vegetable

2 tb Vegetable oil

1/2 lb Lean lamb, thinly sliced

4 Cloves garlic,finely chopped

Freshly ground white pepper

1/2 ts Sugar

1 tb Nuoc Mam sauce

1 tb Oyster sauce

Fresh sprigs of mint and/or Cilantro to garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a

serving dish.

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 and stir-fry until the lamb is completely

cooked and tender.

Pour the lamb and sauce over the greens. Garnish with mint and/or cilantro. --