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Post by braided-rug on Oct 20, 2006 11:03:11 GMT 10
Thai Lamb with Chilli & MintServes 4 1/4 cup (60ml) peanut or rice bran oil 400g lean lamb, cut into thin strips 1 garlic clove, finely chopped 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 teaspoon sugar 1 birdseye chilli, seeded, finely sliced 1/2 cup torn mint leaves steamed rice, to serve Heat oil in a wok on high. Stir-fry lamb for 2 minutes, until almost brown. Add garlic, oyster and fish sauces, sugar and chilli and stir-fry for another 2 minutes, until lamb is cooked. Stir through mint and serve with steam rice. From: Australian Table October 2006 coles.com.au/table/index.aspNote: be careful not to add too much salt.
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