Lamb 'n' pine nut stir fry ( mw )
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Lamb 'n' pine nut stir fry ( mw )
  Lamb    Microwave    Nuts  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53913. Report a problem with this recipe.
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      Title: Lamb 'n' pine nut stir fry ( mw )
 Categories: Microwave, Lamb
      Yield: 1 Servings
 
      2 oz Boneless Lamb
      3 tb Water
  1 1/2 ts Oyster Sauce *
    3/4 ts Cornstarch
    1/2 ts Grated Gingerroot
    1/4 ts Instant Chicken Bouillon
    3/4 c  Bok Choy Cut In 1-inchPieces
    1/4 c  Sliced Fresh Mushrooms
      1 tb Water
      1 tb Cooking Oil
      2 tb 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 1-cup
  measure stir together 3 T water, oyster sauce, cornstarch, grated
  gingerroot and chicken bouillon granules. Micro-cook, uncovered, on
  100% power for 1 1/2 minutes or till mixture is thickened and bubbly,
  stirring every 30 seconds.  Set aside. In a small nonmetal bowl
  combine bok choy, sliced mushrooms, and 1 T water. Cover with vented
  clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2
  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 to 2 minutes or
  till lamb is done. Drain off fat. Stir in oyster sauce mixture.
  Micro-cook, uncovered, on 100% power about 30 seconds or till mixture
  is heated through. Toss lamb mixture with toasted pine nuts and bok
  choy mixture. Serve over hot cooked rice, if desired.
 




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Recipe ID 53913 (Apr 03, 2005)

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