Yield: 1 Servings
| Measure | 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 |
| \N \N | 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 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.