• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Lamb and Pine Nut Stirfry

  • Recipe Submitted by on

Category: Lamb/Sheep, Meat

 Ingredients List

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


* Oyster sauce is an ingredient used frequently in Oriental cooking.
You'll find it in either your grocery or an Oriental Food Store.
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.

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