---------- Recipe via Meal-Master (tm) v8.02
  Categories: Lamb, Main dish
       Yield: 2 servings
       4 oz Boneless Lamb
     1/3 c  Water
       1 tb Oyster Sauce *
   1 1/2 ts Cornstarch
       1 ts Grated Gingerroot
     1/2 ts Instant Chicken Bouillon
   1 1/2 c  Bok Choy, Cut In 1 Pieces
     1/2 c  Sliced Fresh Mushrooms
       2 tb Water
       1 tb Cooking Oil
     1/4 c  Pine Nuts, Toasted
       1 x  Hot Cooked Rice (Opt.)
   *     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 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.