Lamb and pine nut stir-fry Recipe

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Lamb and pine nut stir-fry

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Categories:	Entrees, Exotic, Lamb & Mutton, Meats, Stir-fry	Rating:	0
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Ingredients:

Procedures:

1	* oyster sauce is an ingredient used frequently in oriental cooking.
2	You"ll find it in either your grocery or an oriental food store.
3	Partially freeze lamb.
4	Thinly slice into bite-size strips.
5	In a 1-cup measure stir together 3 t water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
6	Micro-cook, uncovered, on 100% power for 1 ?minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
7	Set aside.
8	In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 t water.
9	Cover with vented clear plastic wrap.
10	Micro-cook, covered, on 100% power for 1 ?minutes or till bok choy is just crisp-tender.
11	Drain.
12	Cover and set aside.
13	Preheat a 6 ?inch microwave browning dish on 100% power for 3 minutes.
14	Add cooking oil to browning dish.
15	Swirl to coat dish.
16	Add lamb strips.
17	Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
18	Drain off fat.
19	Stir in oyster sauce mixture.
20	Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
21	Toss lamb mixture with toasted pine nuts and bok choy mixture.
22	Serve over hot cooked rice, if desired