Lamb and Pine Nut Stirfry



  • Prep Time: N/A
  • Cooking Time: N/A

Lamb and Pine Nut Stirfry

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

* 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 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.

Ingredients:

2 oz Boneless Lamb
1 1/2 ts Oyster Sauce *
1/2 ts Grated Gingerroot
3/4 c Bok Choy Cut In 1-inchPieces
1 tb Water
2 tb Pine Nuts, Toasted
3 tb Water
3/4 ts Cornstarch
1/4 ts Instant Chicken Bouillon
1/4 c Sliced Fresh Mushrooms
1 tb Cooking Oil
Hot Cooked Rice (Opt.)

Serves:

1 Servings 		 
Flag as inappropriate