Lamb & Pine Nut Stir-Fry -- Microwave

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.