Lamb And Pine Nut Stir Fry Recipes

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LAMB AND PINE NUT STIR-FRY



Lamb and Pine Nut Stir-Fry image

Make and share this Lamb and Pine Nut Stir-Fry recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Lamb/Sheep

Time 8m

Yield 1 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.

Nutrition Facts : Calories 431, Fat 37.8, SaturatedFat 8.1, Cholesterol 41.1, Sodium 1441.7, Carbohydrate 11.4, Fiber 1.5, Sugar 1.6, Protein 14

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