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LAMB AND PINE NUT STIR-FRY

Category:    Lamb, Main dishes, Microwave
Yield:2 servings
 
      4 oz Boneless Lamb                   1 1/2 c  Bok Choy, Cut In 1" Pieces
    1/3 c  Water                             1/2 c  Sliced Fresh Mushrooms
      1 tb Oyster Sauce *                      2 tb Water
  1 1/2 ts Cornstarch                          1 tb Cooking Oil
      1 ts Grated Gingerroot                 1/4 c  Pine Nuts, Toasted
    1/2 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 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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