*  Exported from  MasterCook  *
 
                     LAMB 'N' PINE NUT STIR FRY ( MW )
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Microwave                        Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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, 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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