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.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 547 (78%)|
|Amt Per Serving||% DV|
|Total Fat 60.7g||81 %|
|Saturated Fat 25.9g||129 %|
|Monounsaturated Fat 23.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 426mg||131 %|
|Sodium 2003.6mg||69 %|
|Potassium 707.4mg||19 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 5.2g|
|Protein 31.7g||45 %|
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Calories per serving: 702
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