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  Recipe Home » Lamb » Lamb And Pine Nut Stir-Fry
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  Lamb And Pine Nut Stir-Fry
  Category: Lamb
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 436
Ingredients:
4 oz Boneless Lamb
1/3 cup Water
1 tbsp Oyster Sauce *
1 1/2 tsp Cornstarch
1 tsp Grated Gingerroot
1/2 tsp Instant Chicken Bouillon
1 1/2 cup Bok Choy, Cut In 1" Pieces
1/2 cup Sliced Fresh Mushrooms
2 tbsp Water
1 tbsp Cooking Oil
1/4 cup Pine Nuts, Toasted
1 each Hot Cooked Rice (Opt.)
Instructions:
* 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
2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch,
grated gingerroot, and chicken bouillon granules. Micro-cook,
uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened
and bubbly, stirring every 30 seconds. Set aside. I 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 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
1/2 to 2 1/2 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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