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Lamb & pine nut stir-fry
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| Artist: |
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| Categories: |
Entrees, Exotic, Lamb & Mutton, Meats, Stir-fry |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 4
| oz | Boneless Lamb | | 1/3
| cup | Water | | 1
| tbsp | Oyster Sauce * | | 1 1/2
| tsp | Cornstarch | | 1
| tsp | Grated Gingerroot | | 1/2
| tsp | Instant Chicken Bouillon | | 1 1/2
| cup | Bok Choy, Cut In 1" Pieces | | 1/2
| cup | Sliced Fresh Mushrooms | | 2
| tbsp | Water | | 1
| tbsp | Cooking Oil | | 1/4
| cup | Pine Nuts, Toasted | | | Hot Cooked Rice (Opt.) |
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Procedures:
| 1 | * oyster sauce is an ingredient used frequently in oriental cooking. | | 2 | You"ll find it in either your grocery or an oriental food store. | | 3 | Partially freeze lamb. | | 4 | Thinly slice into bite-size strips. | | 5 | In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. | | 6 | Micro-cook, uncovered, on 100% of power for 1 ?to 2 minutes or till thickened and bubbly, stirring every 30 seconds. | | 7 | Set aside. | | 8 | I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 t water. | | 9 | Cover with vented clear plastic wrap. | | 10 | Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. | | 11 | Drain. | | 12 | Cover and set aside. | | 13 | Preheat a 6 ?inch microwave browning dish on 100% power for 3 minutes. | | 14 | Add cooking oil to browning dish. | | 15 | Swirl to coat dish. | | 16 | Add lamb strips. | | 17 | Micro-cook, covered, on 100% power for 1 ?to 2 ?minutes or till lamb is done. | | 18 | Drain off fat. | | 19 | Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. | | 20 | Serve over hot cooked rice if desired |
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