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Lamb 'n' pine nut stir fry ( mw )

Yield: 1 Servings

Ingredients:

• 2 oz Boneless Lamb
• 3 tb Water
• 1 1/2 ts Oyster Sauce *
• 3/4 ts Cornstarch
• 1/2 ts Grated Gingerroot
• 1/4 ts Instant Chicken Bouillon
• 3/4 c Bok Choy Cut In 1-inchPieces
• 1/4 c Sliced Fresh Mushrooms
• 1 tb Water
• 1 tb Cooking Oil
• 2 tb Pine Nuts

Instructions:

Toasted Hot Cooked Rice (Opt.) * Oyster sauce is an ingredient used frequently in Oriental cooking. Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water oyster sauce cornstarch grated gingerroot and chicken bouillon granules. Micro-cook uncovered on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy sliced mushrooms and 1 T water. Cover with vented clear plastic wrap. Micro-cook covered on 100% power for 1 1/2 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 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook uncovered on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired.

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