Main Ingredients:

1 pound lean boneless lamb
2 cups frozen crinkle-cut sliced carrots, thawed
3/4 cup sliced almonds
1 tablespoon cooking oil
1/4 cup water
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
4 green onions, bias-sliced into 1 inch lengths
8 1/4 ounce can pineapple chunks, drained
Hot cooked rice

Cooking Preparation of the Recipe:

Partially freeze meat. Thinly slice meat into bite-size strips; set aside. Heat a 10 inch microwave browning dish on 100% power (high) for 5 minutes. Add cooking oil; swirl to coat dish. Add meat. Micro-cook, uncovered, on 100%power (high) for 3 to 4 minutes or till meat is done, stirring twice. Remove meat from browning dish. Drain dish.
Stir together water, soy sauce, sherry, cornstarch, sugar, gingerroot and red pepper. Pour into browning dish; add green onions and carrots. Toss till vegetables are coated with soy sauce mixture. Micro-cook, uncovered, on 100% power (high) for 3 to 6 minutes or till vegetables are crisp-tender, stirring every 2 minutes. Stir in cooked meat and pineapple chunks. Micro-cook, uncovered, on 100% power (high) for 1 to 3 minutes or till heated through. Stir in nuts. Serve with hot cooked rice.

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