Lamb 'N' Pine Nut Stir Fry
Yield
2 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
lamb
boneless |
|
| 3 | tablespoons |
water
|
|
| 1 ½ | teaspoons |
oyster sauce
|
*
|
| ¾ | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
ginger root
grated |
|
| ¼ | teaspoon |
chicken broth
instant |
|
| ¾ | cup |
bok choy
cut in 1 inch pieces |
*
|
| ¼ | cup |
mushrooms
sliced fresh |
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
pine nuts
toasted |
|
| 1 | x |
rice
hot cooked, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
lamb
boneless |
|
| 45 | ml |
water
|
|
| 7.5 | ml |
oyster sauce
|
*
|
| 3.8 | ml |
cornstarch
|
|
| 2.5 | ml |
ginger root
grated |
|
| 1.3 | ml |
chicken broth
instant |
|
| 177 | ml |
bok choy
cut in 1 inch pieces |
*
|
| 59 | ml |
mushrooms
sliced fresh |
|
| 15 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
pine nuts
toasted |
|
| 1 | x |
rice
hot cooked, optional |
*
|
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.
