2 ounces boneless lamb
3 tablespoons water
1 1/2 teaspoons oyster sauce
3/4 teaspoon cornstarch
1/2 teaspoon grated gingerroot
1/4 teaspoon instant chicken bouillon
3/4 cup bok choy, cut in 1" pieces
1/4 cup sliced fresh mushrooms
1 tablespoon water
1 tablespoon cooking oil
2 tablespoons pine nuts, toasted
hot cooked rice (optional)
Servings: 1
1. Partially freeze lamb. Thinly slice into bite-size strips.
2. In a 1-cup measure stir together 3 tablespoons 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.
3. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 tablespoon 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.
4. 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.
5. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.
3 tablespoons water
1 1/2 teaspoons oyster sauce
3/4 teaspoon cornstarch
1/2 teaspoon grated gingerroot
1/4 teaspoon instant chicken bouillon
3/4 cup bok choy, cut in 1" pieces
1/4 cup sliced fresh mushrooms
1 tablespoon water
1 tablespoon cooking oil
2 tablespoons pine nuts, toasted
hot cooked rice (optional)
Servings: 1
1. Partially freeze lamb. Thinly slice into bite-size strips.
2. In a 1-cup measure stir together 3 tablespoons 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.
3. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 tablespoon 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.
4. 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.
5. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.
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