Lamb and Pine Nut Stirfry

Ready in 1 hour

Top-ranked recipe named "Lamb and Pine Nut Stirfry"

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Try this Lamb and Pine Nut Stirfry recipe, or contribute your own. "Meats" and "Lamb" are two tags used to describe Lamb and Pine Nut Stirfry.


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2 oz Boneless Lamb
1 1/2 ts Oyster Sauce *
1/2 ts Ginger root; grated
3/4 c Bok Choy; Cut In 1-inchPieces
1 tb Water
2 tb Pine Nuts; Toasted
3 tb Water
3/4 ts Cornstarch
1/4 ts Instant Chicken Bouillon
1/4 c Fresh Mushrooms; Sliced
1 tb Cooking oil
Cooked Rice; Hot, (Opt.)

Original recipe makes 1



* 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 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 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 to 2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.

Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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