Lamb and Pine Nut Stirfry

Ready in 1h

Try this Lamb and Pine Nut Stirfry recipe, or contribute your own.


Cooked Rice; Hot, (Opt.)
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

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.

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