Lamb and pine nut stir-fry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Boneless lamb |
| 1½ | cup | Bok choy, cut in 1\" pieces |
| ⅓ | cup | Water |
| 1 | tablespoon | Oyster sauce * |
| 1½ | teaspoon | Cornstarch |
| 1 | teaspoon | Grated gingerroot |
| ½ | teaspoon | Instant chicken bouillon |
| ½ | cup | Sliced fresh mushrooms |
| 2 | tablespoons | Water |
| 1 | tablespoon | Cooking oil |
| ¼ | cup | Pine nuts, toasted |
| Hot cooked rice (opt.) | ||
Directions
* Oyster sauce is an ingredient used frequently in Oriental Cooking.
Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together ⅓ cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1½ to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. In 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 ½-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 ½ to 2 ½ 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.