Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
OR 1 tbsp. light soy sauce
And
1 % buttermilk -- tsp. anchovy
Extract
1 tb Oyster sauce
Fresh sprigs or mint and/or
Cilantro -- for garnish

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

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