Recipe - Lamb And Pine Nut Stir-Fry -- Microwave

4 ounce Boneless Lamb
1/3 cup Water
1 tablespoon Oyster Sauce *
1 One half teaspoon Cornstarch
1 teaspoon Grated Gingerroot
One half teaspoon Instant Chicken Bouillon
1 One half cup Bok Choy, Cut In 1" Pieces
One half cup Sliced Fresh Mushrooms
2 tablespoon Water
1 tablespoon Cooking Oil
One fourth cup Pine Nuts, Toasted
Hot Cooked Rice (Opt.)

* Oyster sauce is an ingredient used frequently in Oriental Cooking.
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Partially freeze lamb. Thinly slice into bitesize strips. In a 2cup
measure stir together 1/3 cup water, oyster sauce, cornstarch, grated
gingerroot, and chicken bouillon granules. Microcook, uncovered, on 100%
of power for 1 One half to 2 minutes or till thickened and bubbly, stirring
every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy,
cut or sliced up mushrooms, and 2 T water. Cover with vented clear plastic wrap.
Microcook, covered, on 100% power 3 to 4 minutes or till bok choy is just
crisptender. Drain. Cover and set aside. Preheat a 6 1/2inch microwave
browning dish on 100% power for 3 minutes. Add cooking oil to browning
dish. Swirl to coat dish. Add lamb strips. Microcook, covered, on 100%
power for 1 One half to 2 One half minutes or till lamb is done. Drain off fat. Stir
in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve
over hot cooked rice if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini