Lamb and pine nut stirfry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Boneless Lamb |
| 1½ | teaspoon | Oyster Sauce * |
| ½ | teaspoon | Grated Gingerroot |
| ¾ | cup | Bok Choy Cut In 1-inchPieces |
| 1 | tablespoon | Water |
| 2 | tablespoons | Pine Nuts, Toasted |
| 3 | tablespoons | Water |
| ¾ | teaspoon | Cornstarch |
| ¼ | teaspoon | Instant Chicken Bouillon |
| ¼ | cup | Sliced Fresh Mushrooms |
| 1 | tablespoon | Cooking Oil |
| Hot Cooked Rice (Opt.) | ||
Directions
* 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 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1½ 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 ½ 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 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.