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Lamb And Pine Nut Stir Fry

Recipe name:
Lamb And Pine Nut Stir Fry

Recipe category:
Lamb

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Recipe detials: and Pine Nut Stir-Fry

4 oz Boneless 1/3 c Water 1 T Oyster Sauce * 1 1/2 t Cornstarch 1 t Grated Gingerroot 1/2 t Instant Chicken Bouillon 1 1/2 c Bok Choy, Cut In 1" Pieces 1/2 c Sliced Fresh Mushrooms 2 T Water 1 T Cooking Oil 1/4 c Pine Nuts, Toasted 1 x 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 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.

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Lamb And Pine Nut Stir Fry

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