Lamb 'N' Pine Nut Stir Fry

Directions

Partially freeze lamb.

Thinly slice into bite-size strips.

In a 1-cup measure stir together 3 tablespoons water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.

Micro-cook, uncovered, on 100% power for 1½ minutes or until mixture is thickened and bubbly, stirring every 30 seconds.

Set aside.

In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 tablespoon water.

Cover with vented clear plastic wrap.

Micro-cook, covered, on 100% power for 1½ 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 1 to 2 minutes or until lamb is done.

Drain off fat.

Stir in oyster sauce mixture.

Micro-cook, uncovered, on 100% power about 30 seconds or until mixture is heated through.

Toss lamb mixture with toasted pine nuts and bok choy mixture.

Serve over hot cooked rice, if desired.