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| RECIPE FOR LAMB AND PINE NUT STIR-FRY |
Title: Lamb And Pine Nut Stir-Fry
Serves: 2
Ingredients:
| 4.00 | oz | Boneless Lamb | | 0.33 | c | Water | | 1.00 | tb | Oyster Sauce * | | 1.50 | ts | Cornstarch | | 1.00 | ts | Grated Gingerroot | | 0.50 | ts | Instant Chicken Bouillon | | 1.50 | c | Bok Choy, Cut In 1" Pieces | | 0.50 | c | Sliced Fresh Mushrooms | | 2.00 | tb | Water | | 1.00 | tb | Cooking Oil | | 0.25 | c | Pine Nuts, Toasted | | | Hot Cooked Rice (Opt.) |
Instructions:
* 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 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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