Ingredients

1/4 cup (60ml) peanut or rice bran oil

400 gram lean lamb, cut into thin strips

1 clove garlic, finely chopped

2 tablespoon 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

Method

1.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. Stir-fly for another 2 minutes, until lamb is cooked.

2.Stir through mint and serve with steamed rice.

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Ingredients

Method

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