---------- Recipe via Meal-Master (tm) v8.01
       Title: Lamb and Pine Nut Stir-Fry
  Categories: Lamb
       Yield: 1 servings
 	    2 oz Boneless Lamb			   3/4 c  Bok Choy Cut In
       3 tb Water                             1/4 c  Sliced Fresh Mushrooms
   1 1/2 ts Oyster Sauce *                      1 tb Water
     3/4 ts Cornstarch                          1 tb Cooking Oil
     1/2 ts Grated Gingerroot                   2 tb Pine Nuts, Toasted
     1/4 ts Instant Chicken Bouillon            1 x  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