Lamb And Pine Nut Stir-Fry - cooking recipe

Ingredients

2 ounces boneless lamb
3 tablespoons water
1 1/2 teaspoons oyster sauce (Oyster sauce is an ingredient used frequently in Oriental cooking.)
3/4 teaspoon cornstarch
1/2 teaspoon gingerroot, Grated
1/4 teaspoon instant chicken bouillon
3/4 cup bok choy, Cut In 1-inch Pieces
1/4 cup fresh mushrooms, Sliced
1 tablespoon water
1 tablespoon cooking oil
2 tablespoons pine nuts, Toasted
rice, Hot Cooked (optional)

Preparation

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.