Lamb and Pine Nut Stir-Fry

Lamb and Pine Nut Stir-Fry

  • Prep Time: 0 mins
  • Total Time: 8 mins
  • Servings: 1

    • Ingredients

  • 2ouncesboneless lamb
  • 3tablespoonswater
  • 1 1/2 teaspoonsoyster sauce( Oyster sauce is an ingredient used frequently in Oriental cooking.)
  • 3/4 teaspooncornstarch
  • 1/2 teaspoongingerroot, Grated
  • 1/4 teaspooninstant chicken bouillon
  • 3/4 cupbok choy, Cut In 1-inch Pieces
  • 1/4 cupfresh mushrooms, Sliced
  • 1tablespoonwater
  • 1tablespooncooking oil
  • 2tablespoonspine nuts, Toasted
  • rice, Hot Cooked(optional)

    • Directions

  • 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.

    • Reviews

  • “I tried this recipe cooked over direct heat, since I don’t have a microwave oven. I wanted a recipe for sliced lamb. There are surprisingly few on this site. I decided to make 3 servings worth, because 1 serving seemed impractical. The resulting dish provided me with a reasonably good dinner, I’d say 4 stars. I do think the recipe could use some adjusting. Maybe a little soy sauce, sugar, and Chinese wine would add a stronger flavor. Or maybe some chilies. I don’t expect everything I eat to have an assertive flavor, but do think this recipe could use a little help. Also, and I do like pine nuts, I don’t think they really “belong” here. JMO. I am not leaving stars because I changed the cooking method. These comments are for other cooks’ reference. I did post a picture of my version.”

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