Lamb ‘n’ Pine Nut Stir Fry Recipe
Ingredients:
2 oz of lamb (boneless); frozen slightly
3 Tbsps of water
3/4 tsp of cornstarch
1-1/2 tsps of oyster sauce
1/2 tsp of gingerroot; grated
1/4 tsp of instant bouillon (chicken)
3/4 c of bok choy; cut into 1-inch pieces
1/4 c of mushrooms (fresh); sliced
1 Tbsp of oil (cooking)
2 Tbsps of toasted pine nuts
1 Tbsp of water
Rice (cooked)
Instructions:
Slice the slightly frozen lamb into thin bite size strips. Combine three tablespoons of water, cornstarch, (oyster) sauce, bouillon, and gingerroot; stir thoroughly. Microwave for 1-1/2 mins at high setting until mixture becomes bubbly and thick, stir every half min. Set on the side.
Combine mushrooms, bok choy, and a tablespoon of water inside a non-metallic bowl. Cover it with a clear vented plastic wrapper and microwave for 1-1/2 mins at high setting until bok choy becomes crisp-tender then drain. Set on the side, covered.
Preheat the 6-1/2 inch microwave-safe dish for three mins at high setting. Add oil and swirl, letting it coat the dish, then add the strips of lamb. Microwave for 1-2 mins at high setting until lamb has cooked through. Drain the fat off and add oyster sauce; microwave for half a min, uncovered.
Toss the mixture of lamb with the mixture of bok choy and toasted nuts. Serve hot over the hot rice.
>> Lamb ‘n’ Pine Nut Stir Fry Recipe