A recipe for Lamb and Pine Nut Stir-Fry. Follow the simple recipe instructions for Lamb and Pine Nut Stir-Fry shared by other home cooking experts.
Ingredients
4 oz. Boneless Lamb1/3 c. Water
1 Tbs. Oyster Sauce *
1 1/2 Tsp. Cornstarch
1 Tsp. Grated Gingerroot
1/2 Tsp. Instant Chicken Bouillon
1 1/2 c. Bok Choy, Cut In 1 Pieces
1/2 c. Sliced Fresh Mushrooms
2 Tbs. Water
1 Tbs. Cooking Oil
1/4 c. Pine Nuts Toasted
1 x Hot Cooked Rice (Opt.)
Directions
*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 Tbs. 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.
