INGREDIENTS

INSTRUCTIONS

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 bite-size strips.  In a
1-cup measure stir together 3 T 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.  In a
small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T  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. 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.  Toss lamb mixture with  toasted pine nuts
and bok choy mixture. Serve over hot cooked rice,  if desired.

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