Lamb In A Hot Garlic Sauce
Description
This vibrant dish showcases thinly sliced lamb tossed in a pungent, savory garlic sauce, served over tender greens. The combination of fish sauce (Nuoc Mam) and oyster sauce creates a rich umami base, while fresh white pepper adds a gentle heat. Quick-cooking spinach or bok choy provides a fresh, textural contrast to the savory meat. Perfect for a busy weeknight dinner, this recipe comes together in under 30 minutes using pantry staples. The fragrant mint and cilantro garnish brighten the heavy flavors, making it a satisfying and aromatic meal that feels both comforting and exotic.Ingredients
Directions
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Blanch the spinach or chosen greens in boiling water for 1 minute until just wilted.
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Drain the greens thoroughly and arrange them on a serving dish.
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Heat vegetable oil in a wok or large skillet over high heat.
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Add the thinly sliced lean lamb and stir-fry for about 2 minutes until nearly cooked but still tender.
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Add the finely chopped garlic, white pepper, sugar, Nuoc Mam, and oyster sauce to the wok.
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Continue to stir-fry until the lamb is completely cooked and coated in the sauce.
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Immediately pour the lamb and sauce over the blanched greens.
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Garnish with fresh sprigs of mint and/or cilantro before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 13.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 44.8mg2%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 1.2g5%
- Sugars 0.2g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use very thinly sliced lamb to ensure it cooks quickly and remains tender. If your lamb is not pre-sliced, freeze it for 30 minutes before slicing for easier handling.
Nuoc Mam is a Vietnamese fish sauce. If unavailable, you can substitute with soy sauce plus a splash of lime juice, though the flavor profile will differ slightly.
While the recipe lists spinach, bok choy, Chinese broccoli (gai lan), or mustard greens work beautifully with this sauce.
For a vegan version, substitute the lamb with firm tofu or tempeh, and use mushroom soy sauce instead of oyster sauce. Note that the tag in the original source marked this as vegan, but the ingredients contain lamb and oyster sauce, so it is not vegan unless modified.
