Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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