Title: Lamb and pine nut stir-fry
 Categories: Lamb, Main dish, Rice
      Yield: 2 Servings
 
      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 Mushrooms
      2 tb Water
      1 tb Cooking Oil
    1/4 c  Pine Nuts, Toasted
      1 x  Hot Cooked Rice (Opt.)
 
  *     Oyster sauce is an ingredient used frequently in Oriental
  Cooking.
  ~---------------------------------------------------------------------
  ~-- Partially freeze lamb.  Thinly slice into bite-size strips.  In a
  2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch,
  grated gingerroot, and chicken bouillon granules.  Micro-cook,
  uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened
  and bubbly, stirring every 30 seconds.  Set aside.  I a small
  nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water.
  Cover with vented clear plastic wrap. Micro-cook, covered, on 100%
  power 3 to 4 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 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir
  in oyster sauce mixture with toasted pine nuts and bok choy mixture.
  Serve over hot cooked rice if desired.