Lamb and Pine Nut Stir-Fry

• Ready In: 8 mins
• 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.