Lamb In Hot Garlic Sauce (thit Cuu An Voi Xot Toi Ot) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Spinach or any green,
Vegetable,
2 tbsp: Vegetable oil,
1/2 lbs: Lean lamb, thinly sliced
4 Cloves: garlic, finely
Chopped,
Freshly ground white pepper,
1/2 tsp: Sugar,
1 tbsp: Nuoc Mam sauce,
OR 1 tbsp. light soy sauce,
And,
1 %: buttermilk, tsp. anchovy
Extract,
1 tbsp: Oyster sauce,
Fresh sprigs or mint and/or,
Cilantro, for garnish
Directions:
1. Blanch the greens in boiling water for 1 minute. Drain and place
on a serving dish. 2. 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
andstir-fry until the lamb is completely cooked and tender. 3. Pout
the lamb and sauce over the greens. Garnish with mint and/or cilantro
sprigs.
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
Source from luhu.jp
on a serving dish. 2. 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
andstir-fry until the lamb is completely cooked and tender. 3. Pout
the lamb and sauce over the greens. Garnish with mint and/or cilantro
sprigs.
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
Source from luhu.jp