🫙 From the Spice Rack
Lamb and Pine Nut Stir-Fry -- Microwave
4 oz Boneless Lamb 1/3 c Water 1 tb Oyster Sauce * 1 1/2 ts Cornstarch 1 ts Grated Gingerroot 1/2 ts Instant Chicken Bouillon 1 1/2 c Bok Choy, Cut In 1" Pieces 1/2 c Sliced Fresh ...
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Ingredients8 items
Ingredients
- 4ozboneless lamb
- 1/3c water
- 1tb oyster sauce *
- 11/2 ts cornstarch
- 1ts grated gingerroot
- 1/2ts 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 tb Oyster Sauce * 1 1/2 ts Cornstarch 1 ts Grated Gingerroot 1/2 ts Instant Chicken Bouillon 1 1/2 c Bok Ch
- 2
Partially freeze lamb
- 3
Thinly slice into bite-size strips
- 4
In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules
- 5
Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds
- 6
Set aside
- 7
I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water
- 8
Cover with vented clear plastic wrap