Lamb and Pine Nut Stir-Fry

photo by mianbao photo by mianbao
photo by mianbao
Ready In:




  • 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.

Questions & Replies

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  1. 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.


Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
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