Lamb and Pine Nut Stir-Fry recipe
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Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 2servings
Direction and Ingredients
Amount Ingredient Preparation
4 ounces lamb boneless
1/3 cup water
1 tablespoon oyster sauce
1 1/2 teaspoons cornstarch
1 teaspoon gingerroot grated
1/2 teaspoon chicken bouillon instant
1 1/2 cups bok choy cut in 1" pieces
1/2 cup mushrooms sliced fresh
2 tablespoons water
1 tablespoon oil
1/4 cup pine nuts toasted
1 x rice hot cooked, optional
 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 1% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 3 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 1% 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 1% power for 3 minutes.

Add cooking oil to browning dish.

Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 1% 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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