| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Boneless Lamb |
| 1 1/2 |
t |
Oyster Sauce * |
| 1/2 |
t |
Grated Gingerroot |
| 3/4 |
c |
Bok Choy Cut In 1-inchPieces |
| 1 |
T |
Water |
| 2 |
T |
Pine Nuts, Toasted |
| 3 |
T |
Water |
| 3/4 |
t |
Cornstarch |
| 1/4 |
t |
Instant Chicken Bouillon |
| 1/4 |
c |
Sliced Fresh Mushrooms |
| 1 |
T |
Cooking Oil |
|
|
Hot Cooked Rice, Opt. |
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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