Lamb & Pine Nut Stir-fry Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Boneless Lamb,
1/3 cup: Water,
1 tbsp: Oyster Sauce *,
1 1/2 tsp: Cornstarch,
1 tsp: Grated Gingerroot,
1/2 tsp: Instant Chicken Bouillon,
1 1/2 cup: Bok Choy, Cut In 1" Pieces
1/2 cup: Sliced Fresh Mushrooms,
2 tbsp: Water,
1 tbsp: Cooking Oil,
1/4 cup: Pine Nuts, Toasted
Hot Cooked Rice, Opt.
Directions:
* Oyster sauce is an ingredient used frequently in Oriental
Cooking.
Youll find it in either your grocery or an Oriental food store.
~------------------------------------------------------
~----------------- Partially freeze lamb. Thinly slice into
bite-size strips. In a 2-cup measure stir together 1/3 cup water,
oyster sauce, cornstarch, grated gingerroot, and chicken bouillon
granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2
minutes or till thickened and bubbly, stirring every 30 seconds. Set
aside. I a small nonmetal bowl combine bok choy, sliced mushrooms,
and 2 T water. Cover with vented clear plastic wrap. Micro-cook,
covered, on 100% power 3 to 4 minutes or till bok choy is just
crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-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 1/2 to 2 1/2 minutes or till 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.
Source from luhu.jp
Cooking.
Youll find it in either your grocery or an Oriental food store.
~------------------------------------------------------
~----------------- Partially freeze lamb. Thinly slice into
bite-size strips. In a 2-cup measure stir together 1/3 cup water,
oyster sauce, cornstarch, grated gingerroot, and chicken bouillon
granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2
minutes or till thickened and bubbly, stirring every 30 seconds. Set
aside. I a small nonmetal bowl combine bok choy, sliced mushrooms,
and 2 T water. Cover with vented clear plastic wrap. Micro-cook,
covered, on 100% power 3 to 4 minutes or till bok choy is just
crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-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 1/2 to 2 1/2 minutes or till 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.
Source from luhu.jp