I am using several cookbooks so I can learn how to make authentic Asian dishes — and then eventually turn the recipes into my own.
One of my cookbooks had this recipe for stir-fry lamb with mint and chili. While I wasn’t able to find a recipe that’s identical to the one in my cookbook, I did find this one which was somewhat like it.
Perhaps a few modifications I’d make would be to increase the oyster sauce amount that’s in the recipe to 1/2 cup and 2 1/2 tsp of fish sauce. You can also omit the nuroc cham.
I really loved this dish and it’s incredibe simplicity. I had rice noodles underneath and it was delicious.
But whatever you do, for God’s sake, don’t overcook the rice noodles! Otherwise, they get mushy and really gross.
I will absolutely be making this again!
UPDATE: I was eating the leftovers and realized it was almost inedible due to the incredibly saltiness…it was the oyster sauce. So this doesn’t save well if you use 1/2 cup!
UPDATE II: I made it again but this time with NY strip steak and also modified it with only 2 TBSP of oyster sauce. Yum. Not as saucy, but it wasn’t salty when I ate the leftovers! And yes, those are spaghetti noodles (I ran out of rice noodles).
