Lamb & Pine Nut Stir-Fry -- Microwave
Yield
2 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
lamb
boneless |
|
| ⅓ | cup |
water
|
|
| 1 | tablespoon |
oyster sauce
|
|
| 1 ½ | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
ginger root
grated |
|
| ½ | teaspoon |
chicken broth
instant |
|
| 1 ½ | cups |
bok choy
cut in 1 inch pieces |
*
|
| ½ | cup |
mushrooms
fresh, sliced |
|
| 2 | tablespoons |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
pine nuts
toasted |
|
| 1 | x |
rice, cooked
hot, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
lamb
boneless |
|
| 79 | ml |
water
|
|
| 15 | ml |
oyster sauce
|
|
| 7.5 | ml |
cornstarch
|
|
| 5 | ml |
ginger root
grated |
|
| 2.5 | ml |
chicken broth
instant |
|
| 355 | ml |
bok choy
cut in 1 inch pieces |
*
|
| 118 | ml |
mushrooms
fresh, sliced |
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
pine nuts
toasted |
|
| 1 | x |
rice, cooked
hot, (optional) |
*
|
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.
