Lamb & Pine Nut Stir-Fry -- Microwave
Submitted by skim
Microwave lamb stir-fry with toasted pine nuts, bok choy, and mushrooms in a ginger oyster sauce. Tender lamb strips cooked on a browning dish, ready in 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThis lamb stir-fry proves a microwave browning dish can sear meat strips with real color and flavor. Thin-sliced boneless lamb cooks fast on the preheated dish while bok choy and mushrooms steam separately so they stay crisp-tender instead of soggy.
The sauce pulls together with oyster sauce, fresh ginger, and cornstarch, thickened in the microwave before everything gets tossed together. Toasted pine nuts scattered on top bring a buttery crunch that pairs perfectly with the savory glaze.
Partially freezing the lamb before slicing is key. Firm meat cuts into clean, even strips that cook at the same rate, so nothing ends up tough or raw in the middle.
Serve over hot rice and you’ve got a full dinner without turning on the stove.
Pro Tips
- Freeze lamb for 30-45 minutes until firm but not solid for the thinnest, most even slices.
- Toast pine nuts in a dry skillet over medium heat, shaking often. They go from golden to burnt in seconds, so watch them closely.
- Preheat the browning dish for the full 3 minutes. Skipping this step means the lamb steams instead of searing.
- Stir the sauce every 30 seconds while it thickens to prevent lumps from forming around the cornstarch.
Variations
- Beef version: Swap lamb for flank steak, sliced against the grain.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of chili oil to the oyster sauce mixture.
- Cashew swap: Replace pine nuts with toasted cashews for a different crunch profile.
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.
Comments
