Title: Lamb and Pine Nut Stir-Fry
Categories: Lamb Meat Main
Yield: 1 Servings
| 2 | oz | Boneless Lamb |
| 1 1/2 | ts | Oyster Sauce * |
| 1/2 | ts | Grated Gingerroot |
| 3/4 | c | Bok Choy Cut In 1-inchPieces |
| 1 | tb | Water |
| 2 | tb | Pine Nuts, Toasted |
| 3 | tb | Water |
| 3/4 | ts | Cornstarch |
| 1/4 | ts | Instant Chicken Bouillon |
| 1/4 | c | Sliced Fresh Mushrooms |
| 1 | tb | Cooking Oil |
| | | Hot Cooked Rice (Opt.) |
* Oyster sauce is an ingredient used frequently in Oriental cooking.
You'll find it in either your grocery or an Oriental Food Store.
Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup
measure stir together 3 T water, oyster sauce, cornstarch, grated
gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100%
power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring
every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy,
sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is
just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch
microwave browning dish on 100% power for 3 minutes. Add cooking oil to
browning dish. Swirl to coat dish. Add lamb strips. Micro-cook covered,
on 100% power for 1 to 2 minutes or till lamb is done. Drain off fat. Stir
in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30
seconds or till mixture is heated through. Toss lamb mixture with toasted
pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.