Lamb And Pine Nut Stir Fry

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.

boneless lamb, water, oyster sauce, cornstarch, gingerroot, instant chicken bouillon, bok choy, fresh mushrooms, cooking oil, pine nuts, rice