Title: Stir-fried lamb with mint & chili
 Categories: Main dish, Meats, Lamb, Vietnamese
      Yield: 2 Servings
 
  1 1/2 tb Vegetable oil
    1/2 lb Lean lamb,cut in fine strips
      1    Clove garlic,finely chopped
      1 tb Oyster sauce
      1 tb Nuoc Mam sauce
      1 pn Sugar
      1 tb Finely sliced red fresh
           Chili pepper
      5 tb Fresh mint leaves, sliced
           If large
 
  Heat the oil in a wok and stir-fry the lamb for several minutes until
  almost cooked.  Add the garlic, oyster sauce, Nuoc Mam sauce, sugar,
  and chili and stir-fry for another 2 minutes or so. Taste to see if
  extra seasoning is necessary and adjust.
  
  When the meat is cooked and tender, stir the mint leaves through and
  serve on a dish.