Ingredients
Directions
Partially freeze lamb. Thinly slice into bite-size strips.
In a 2-cup measure stir together ⅓ cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules.
Micro-cook, uncovered, on 100% of power for 1½ to 2 minutes or until thickened and bubbly, stirring every 30 seconds.
Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 tablespoon water.
Cover with vented clear plastic wrap.
Micro-cook, covered, on 100% power 3 to 4 minutes or until bok choy is just crisp-tender.
Drain. Cover and set aside. Preheat a 1½-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 1½ to 1½ minutes or until 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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