Lamb and Pine Nut Stir-Fry
Cuisine: Lamb
Category: Lamb
Servings: 1
Ingredients:2 oz Boneless Lamb
3/4 c Bok Choy Cut In 1-inchPieces
3 tb Water
1/4 c Sliced Fresh Mushrooms
1 1/2 ts Oyster Sauce *
1 tb Water
3/4 ts Cornstarch
1 tb Cooking Oil
1/2 ts Grated Gingerroot
2 tb Pine Nuts, Toasted
1/4 ts Instant Chicken Bouillon
1 x Hot Cooked Rice (Opt.)
Instructions:*
Oyster sauce is an ingredient used frequently in Oriental cooking. ~------------------------------------------------------------------------- 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.
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