Lamb and Pine Nut Stir-Fry

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Title: Lamb and Pine Nut Stir-Fry
Categories: Lamb
Yield: 1 servings

2 oz Boneless Lamb 3/4 c Bok Choy Cut In
1-inchPieces
3 tb Water 1/4 c Sliced Fresh Mushrooms
1 1/2 ts Oyster Sauce * 1 tb Water
3/4 ts Cornstarch 1 tb Cooking Oil
1/2 ts Grated Gingerroot 2 tb Pine Nuts, Toasted
1/4 ts Instant Chicken Bouillon 1 x Hot Cooked Rice (Opt.)

* Oyster sauce is an ingredient used frequently in Oriental cooking.
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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 1 1/2 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 1/2 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 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.

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