Lamb'n' Pine Nut Stir Fry ( Mw )

* Exported from MasterCook *

LAMB 'N' PINE NUT STIR FRY ( MW )

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Microwave Lamb

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

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

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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