Try this Lamb and Pine Nut Stir-Fry -- Microwave recipe, or contribute your own.
Suggest a better description* Oyster sauce is an ingredient used frequently in Oriental Cooking. ----------------------------------------------------- ~---------------- 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.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 222 | ||
Calories from Fat: 167 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.5g | 25 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 37.5mg | 12 % | |
Sodium 294.5mg | 10 % | |
Potassium 226mg | 6 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.8g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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