Lamb and Pine Nut Stir-Fry

Submitted by Vnut-Beyond Redempt

• Ready In: 8mins
• Ingredients: 12
• Serves: 1

ingredients

• 2 ounces boneless lamb
• 3 tablespoons water
• 1 1⁄2 teaspoons oyster sauce (Oyster sauce is an ingredient used frequently in Oriental cooking.)
• 3⁄4 teaspoon cornstarch
• 1⁄2 teaspoon gingerroot, Grated
• 1⁄4 teaspoon instant chicken bouillon
• 3⁄4 cup bok choy, Cut In 1-inch Pieces
• 1⁄4 cup fresh mushrooms, Sliced
• 1 tablespoon water
• 1 tablespoon cooking oil
• 2 tablespoons pine nuts, Toasted
• rice, Hot Cooked (optional)

directions

1. Partially freeze lamb.
2. Thinly slice into bite-size strips.
3. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
4. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
5. Set aside.
6. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
7. Cover with vented clear plastic wrap.
8. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
9. Drain.
10. Cover and set aside.
11. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
12. Add cooking oil to browning dish.
13. Swirl to coat dish.
14. Add lamb strips.
15. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
16. Drain off fat.
17. Stir in oyster sauce mixture.
18. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
19. Toss lamb mixture with toasted pine nuts and bok choy mixture.
20. Serve over hot cooked rice, if desired.

Reviews

[mianbao]

I tried this recipe cooked over direct heat, since I don't have a microwave oven. I wanted a recipe for sliced lamb. There are surprisingly few on this site. I decided to make 3 servings worth, because 1 serving seemed impractical. The resulting dish provided me with a reasonably good dinner, I'd say 4 stars. I do think the recipe could use some adjusting. Maybe a little soy sauce, sugar, and Chinese wine would add a stronger flavor. Or maybe some chilies. I don't expect everything I eat to have an assertive flavor, but do think this recipe could use a little help. Also, and I do like pine nuts, I don't think they really "belong" here. JMO. I am not leaving stars because I changed the cooking method. These comments are for other cooks' reference. I did post a picture of my version.