Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Boneless Lamb 1 1/2 c Bok Choy, Cut In 1" Pieces
1/3 c Water 1/2 c Sliced Fresh Mushrooms
1 T Oyster Sauce * 2 T Water
1 1/2 t Cornstarch 1 T Cooking Oil
1 t Grated Gingerroot 1/4 c Pine Nuts, Toasted
1/2 t Instant Chicken Bouillon 1 x 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.

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