Lamb & Pine Nut Stir-Fry Recipe

Lamb & Pine Nut Stir-Fry Recipe

Ingredients:

1 Tbsp of oyster-sauce
1 tsp of gingerroot; grated
1 & 1/2 tsp of cornstarch
1/3 c of water
4 ounces of lamb (boneless)
1 & 1/2 c of bok-choy; cut into 1-inch pcs
1/2 tsp of instant bouillon (chicken)
1/2 c of sliced mushrooms
1 Tbsp of oil
2 Tbsps of water
1/4 c of nuts (pine); toasted
Hot-cooked rice

Instructions:

Freeze the lamb partially. Slice thinly meat into bite-size pieces. Measure 3 Tbsps water, cornstarch, oyster-sauce, bouillon and gingerroot together in 1 cup sized container. Cook w/ cover in one hundred percent power in microwave about 1 & 1/2 mins ’til mixture becomes bubbly & thick. Stir it every thirty seconds.

In small-sized bowl, you combine the bok-choy, water & mushrooms. Have it covered w/ vented plastic. Cook on one hundred percent power about 1 & 1/2 mins ’til bok-choy becomes tender & crisp. Drain well. Cover & set it aside.

You preheat 6 & 1/2 -inch thick microwave dish for approx 3 mins. Add the oil into dish then swirl. Add the stirps of lamb then cook w/ cover on one hundred percent power about 1-2 mins.

Drain the extra fat off. Add the oyster-sauce mix. Cook again w/o cover on one hundred percent power, 30 secs ’til well-heated. Toss the lamb mix w/ toasted nuts w/ bok-choy mix. Best when served hot w/ rice.

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