Recipe - Lamb And Pine Nut Stirfry

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

* Oyster sauce is an ingredient used frequently in Oriental cooking.
You'll find it in either your grocery or an Oriental Food Store.
Partially freeze lamb. Thinly slice into bitesize strips. In a 1cup
measure stir together 3 T water, oyster sauce, cornstarch, grated
gingerroot and chicken bouillon granules. Microcook, uncovered, on 100%
power for 1 One half minutes or till mixture is thickened and bubbly, stirring
every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy,
cut or sliced up mushrooms, and 1 T water. Cover with vented clear plastic wrap.
Microcook, covered, on 100% power for 1 One half 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 to 2 minutes or till lamb is done. Drain off fat. Stir in
oyster sauce mixture. Microcook, 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.