Title: Lamb & pine nut stir-fry -- microwave
 Categories: Lamb, Main dish, Microwave
      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
           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.