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Lamb In Hot Garlic Sauce (Thit Cuu An Voi Xot Toi Ot)

1/2 lb Spinach or any green vegetable
2 tb Vegetable oil
1/2 lb Lean lamb -- thinly sliced
4 Cloves garlic -- finely chopped
Freshly ground white pepper
1/2 ts Sugar
1 tb Nuoc Mam sauce OR 1 tbsp. light soy sauce and 1 % buttermilk -- tsp. anchovy extract
1 tb Oyster sauce
Fresh sprigs or mint and/or cilantro -- for garnish

Blanch the greens in boiling water for 1 minute. Drain and place on a serving dish. 2. Heat the oil in a wok and stir-fry the lamb until nearly cooked. This should not take more than 2 minutes. Add the garlic, pepper, sugar, Nuoc mam sauce, and oyster sauce andstir-fry until the lamb is completely cooked and tender. 3. Pout the lamb and sauce over the greens. Garnish with mint and/or cilantro sprigs.

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