Lamb and pine nut stir-fry

2 servings

Ingredients

Quantity Ingredient
4 ounces Boneless lamb
1½ cup Bok choy, cut in 1\" pieces
⅓ cup Water
1 tablespoon Oyster sauce *
1½ teaspoon Cornstarch
1 teaspoon Grated gingerroot
½ teaspoon Instant chicken bouillon
½ cup Sliced fresh mushrooms
2 tablespoons Water
1 tablespoon Cooking oil
¼ cup Pine nuts, toasted
Hot cooked rice (opt.)

Directions

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

Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together ⅓ cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1½ to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 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 ½ to 2 ½ minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired.

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