Lamb and pine nut stir-fry
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Lamb and pine nut stir-fry
  Lamb    Stir Fry    Rice    Nuts  
Last updated 6/12/2012 12:43:22 AM. Recipe ID 2498. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 2498 (Apr 03, 2005)

[an error occurred while processing this directive]