Title: Lamb & pine nut stir-fry
 Categories: Lamb, Main dish
      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.
        You'll find it in either your grocery or an Oriental food store.
  ~------------------------------------------------------
  ~----------------- 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.