Ingredients
The following ingredients have 4 Servings
- 2 tablespoons peanut oil
- 400g lean lamb, cut into strips
- 1 garlic clove, chopped
- 1 tablespoon finely chopped fresh red chilli
- 40ml (2 tablespoons) oyster sauce
- 40ml (2 tablespoons) fish sauce
- 1 teaspoon sugar
- 4-5 tablespoons finely chopped mint leaves, plus extra to garnish
- Steamed jasmine rice, to serve
Instruction
- 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.
- Taste to check the seasoning balance. (Don't be afraid to add more chilli, sugar or sauces, to taste.)
- 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.
