Home - By Category - Recipe - Lamb Page 1 | Main Dish Page 14

Lamb & Pine Nut Stir-fry

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LAMB & PINE NUT STIR-FRY
 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.
 
MMMMM

Display Recipe for Import.