Lamb and Pine Nut Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 ounces boneless lamb |
3 tablespoons water |
1 1/2 teaspoons oyster sauce (oyster sauce is an ingredient used frequently in oriental cooking.) |
3/4 teaspoon cornstarch |
1/2 teaspoon gingerroot, grated |
1/4 teaspoon instant chicken bouillon |
3/4 cup bok choy, cut in 1-inch pieces |
1/4 cup fresh mushrooms, sliced |
1 tablespoon water |
1 tablespoon cooking oil |
2 tablespoons pine nuts, toasted |
rice, hot cooked (optional) |
Directions:
1. Partially freeze lamb.
2. Thinly slice into bite-size strips.
3. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
4. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
5. Set aside.
6. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
7. Cover with vented clear plastic wrap.
8. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
9. Drain.
10. Cover and set aside.
11. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
12. Add cooking oil to browning dish.
13. Swirl to coat dish.
14. Add lamb strips.
15. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
16. Drain off fat.
17. Stir in oyster sauce mixture.
18. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
19. Toss lamb mixture with toasted pine nuts and bok choy mixture.
20. Serve over hot cooked rice, if desired.
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