Lamb and Pine Nut Stir-Fry

READY IN: 8mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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