Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 * 2 tbs peanut oil
- 1 * 400g lean lamb cut into strips
- 1 * 1 garlic clove chopped
- 1 * 1 tbs finely chopped fresh red chilli
- 1 * 40ml (2 tbs) oyster sauce
- 1 * 40ml (2 tbs) fish sauce
- 1 * 1 tsp sugar
- 1 * 4-5 tbs finely chopped mint leaves plus extra to garnish
- 1 * Steamed jasmine rice to serve
Preparation
1. Heat the oil in a wok over high heat. Add the lamb and stir-fry for about 1-2 minutes until almost cooked. (You may need to cook the lamb in 2 batches so as not to overcrowd the wok.) Add the garlic, chilli, oyster and fish sauces and sugar. Stir-fry for a further 1-2 minutes.
2. Taste to check the seasoning balance. (Don't be afraid to add more chilli, sugar or sauces, to taste.)
3. When the lamb is cooked through and tender, stir in the mint leaves. Remove from the heat and serve with the steamed jasmine rice, garnished with extra mint.
