Stir-Fried Lamb with Mint and Chile

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1-1/2 Tbsp. vegetable oil
1/2 pound lean lamb,cut in fine strips
1 clove garlic,finely chopped
1 Tbsp. oyster sauce
1 Tbsp. Nuoc Mam sauce
1 tsp. sugar
1 Tbsp. finely chopped red Fresno chile
5 Tbsp. fresh mint leaves, sliced

Instructions:

Heat the oil in a wok and stir-fry the lamb for several minutes until it is almost cooked. Add the garlic, oyster sauce, Nuoc Mam sauce, sugar, and red Fresno chile 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.

Recipe from RecipeSource.