Lamb and Pine Nut Stir-Fry
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 Mush...
Ingredients
- 4ozboneless lamb
- 1/3c water
- 1t oyster sauce *
- 11/2 t cornstarch
- 1t grated gingerroot
- 1/2t instant chicken bouillon
- 11/2 c bok choy, cut in 1" pieces
- 1/2c sliced fresh mushrooms
Directions
- 1
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,
- 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 1/2 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