| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Main dish, Microwave |
2 |
Servings |
INGREDIENTS
| 4 |
oz |
Boneless Lamb |
| 1/3 |
c |
Water |
| 1 |
T |
Oyster Sauce * |
| 1 1/2 |
t |
Cornstarch |
| 1 |
t |
Grated Gingerroot |
| 1/2 |
t |
Instant Chicken Bouillon |
| 1 1/2 |
c |
Bok Choy, Cut In 1" Pieces |
| 1/2 |
c |
Sliced Fresh Mushrooms |
| 2 |
T |
Water |
| 1 |
T |
Cooking Oil |
| 1/4 |
c |
Pine Nuts, Toasted |
|
|
Hot Cooked Rice, Opt. |
INSTRUCTIONS
Oyster sauce is an ingredient used frequently in Oriental Cooking.
Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup
measure stir together 1/3 cup water, oyster sauce, cornstarch, grated
gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on
100% of power for 1 1/2 to 2 minutes or till thickened and bubbly,
stirring every 30 seconds. Set aside. I a small nonmetal bowl combine
bok choy, sliced mushrooms, and 2 T water. Cover with vented clear
plastic wrap. Micro-cook, covered, on 100% power 3 to 4 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 1/2 to 2 1/2
minutes or till lamb is done. Drain off fat. Stir in oyster sauce
mixture with toasted pine nuts and bok choy mixture. Serve over hot
cooked rice if desired. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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