Serves:

Ingredients:

4 oz Boneless Lamb
1/4 c Pine Nuts, Toasted
1 tb Cooking Oil
2 tb Water
1/2 c Sliced Fresh Mushrooms
1 1/2 c Bok Choy, Cut In 1" Pieces
1/2 ts Instant Chicken Bouillon
1 ts Grated Gingerroot
1 1/2 ts Cornstarch
1 tb Oyster Sauce *
1/3 c Water
Hot Cooked Rice (Opt.)

Method:

* 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.