Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.
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.

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