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Lamb and Pine Nut StirFry Recipe

Lamb and Pine Nut StirFry recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lamb and Pine Nut StirFry recipe  PDF


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 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 2 cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro cook, uncovered, on 100 of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro cook, covered, on 100 power 3 to 4 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 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mi ture with toasted pine nuts and bok choy mi ture. Serve over hot cooked rice if desired.

Lamb and Pine Nut StirFry recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
261 people have voted
Last Reviewed on 2019-03-24



Sunday, Mar 24 2019 Download & Print Lamb and Pine Nut StirFry recipe  PDF   Rice recipes RSS   Thumsb up

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