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Lamb & Pine Nut Stir-fry

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      Title: LAMB & PINE NUT STIR-FRY
 Categories: Meats, 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
           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.
 
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