Title: Lamb & Pine Nut Stirfry
Categories: Lamb Main
Yield: 2 Servings
| 4 | oz | Boneless Lamb |
| 1/3 | c | Water |
| 1 | tb | Oyster Sauce * |
| 1 1/2 | ts | Cornstarch |
| 1 | ts | Grated Gingerroot |
| 1/2 | ts | Instant Chicken Bouillon |
| 1 1/2 | c | Bok Choy, Cut In 1" Pieces |
| 1/2 | c | Sliced Fresh Mushrooms |
| 2 | tb | Water |
| 1 | tb | Cooking Oil |
| 1/4 | c | Pine Nuts, Toasted |
| | | Hot Cooked Rice (Opt.) |
* Oyster sauce is an ingredient used frequently in Oriental Cooking.
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Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup
measure stir together 1/3 cup water, oyster sauce, cornstarch, grated
gingerroot, and chicken bouillon granules.
Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till
thickened and bubbly, stirring every 30 seconds. Set aside. I a small
nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water.
Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3
to 4 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 1/2 to 2 1/2 minutes or till lamb
is done. Drain off fat. Stir in oyster sauce mixture with toasted pine
nuts and bok choy mixture. Serve over hot cooked rice if desired.