vendredi 18 avril 2014

Lamb And Pine Nut Stir-Fry

  Servings:  2

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

  *     Oyster sauce is an ingredient used frequently in Oriental Cooking.
        You'll govern it in either your grocery or an Oriental food amassing.
  Partially sedate lamb.  Thinly slice into bite-size strips.  In a 2-cup
  assertiveness excite together 1/3 mug water, oyster sauce, cornstarch, grated
  gingerroot, and chicken bouillon granules.  Micro-chef, uncovered, in description to the subject of the subject of 100%
  of finishing for 1 1/2 to 2 minutes or till thickened and bubbly, happening
  all 30 seconds.  Set aside.  I a little nonmetal bowl append bok choy,
  sliced mushrooms, and 2 T water.  Cover considering vented forgive plastic wrap.
  Micro-cook, covered, a propos 100% capacity 3 to 4 minutes or till bok choy is just
  crisp-sensitive.  Drain.  Cover and agree to.  Preheat a 6 1/2-inch
  microwave browning plate a propos 100% aptitude for 3 minutes.  Add cooking oil to
  browning dish.  Swirl to jacket dish.  Add lamb strips.  Micro-cook,
  covered, harshly 100% faculty for 1 1/2 to 2 1/2 minutes or till lamb is finished.
  Drain off fat.  Stir in oyster sauce merger behind toasted pine nuts and
  bok choy merger.  Serve on peak of hot cooked rice if desired.

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