Lamb and pine nut stir-fry -- microwave
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Boneless Lamb |
| ⅓ | cup | Water |
| 1 | tablespoon | Oyster Sauce * |
| 1½ | teaspoon | Cornstarch |
| 1 | teaspoon | Grated Gingerroot |
| ½ | teaspoon | Instant Chicken Bouillon |
| 1½ | cup | Bok Choy, Cut In 1\" Pieces |
| 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. 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 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.