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Lamb And Pine Nut Stir-Fry

Lamb and Pine Nut Stir-Fry recipe image
This quick and flavorful stir-fry combines tender lamb strips with crisp bok choy and earthy mushrooms, all coated in a glossy, savory oyster sauce. The addition of toasted pine nuts adds a delightful crunch and nutty depth, while fresh ginger provides a subtle aromatic kick. Perfect for a busy weeknight dinner, this dish comes together in under 25 minutes using simple pantry staples. Serve it over steamed rice for a complete, satisfying meal that balances protein and vegetables beautifully.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 305.2
Description
This quick and flavorful stir-fry combines tender lamb strips with crisp bok choy and earthy mushrooms, all coated in a glossy, savory oyster sauce. The addition of toasted pine nuts adds a delightful crunch and nutty depth, while fresh ginger provides a subtle aromatic kick. Perfect for a busy weeknight dinner, this dish comes together in under 25 minutes using simple pantry staples. Serve it over steamed rice for a complete, satisfying meal that balances protein and vegetables beautifully.
Ingredients
  • Boneless Lamb, thinly sliced into bite-size strips
  • Bok Choy, cut into 1-inch pieces
  • Sliced Fresh Mushrooms
  • Toasted Pine Nuts
  • Oyster Sauce
  • Water
  • Cornstarch
  • Cooking Oil
  • Grated Fresh Gingerroot
  • Instant Chicken Bouillon Granules
  • Water (for vegetables)
  • Hot Cooked Rice (optional)
Directions
  1. 1
    Partially freeze the lamb to make it easier to slice, then thinly slice it into bite-size strips.
  2. 2
    In a 2-cup microwave-safe measure, whisk together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules until smooth.
  3. 3
    Microwave the sauce mixture uncovered on high power for 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened and bubbly. Set aside.
  4. 4
    In a small microwave-safe bowl, combine the bok choy, sliced mushrooms, and 2 tablespoons of water.
  5. 5
    Cover the bowl with vented clear plastic wrap or a microwave-safe lid.
  6. 6
    Microwave the vegetables on high power for 3 to 4 minutes, or until the bok choy is just crisp-tender. Drain any excess liquid and set aside.
  7. 7
    Preheat a microwave browning dish on high power for 3 minutes, or until very hot.
  8. 8
    Add the cooking oil to the hot browning dish and swirl to coat the bottom evenly.
  9. 9
    Add the lamb strips to the hot dish. Cover and microwave on high power for 1 1/2 to 2 1/2 minutes, or until the lamb is cooked through.
  10. 10
    Carefully remove the dish and drain off any excess fat from the lamb.
  11. 11
    Stir the reserved oyster sauce mixture, toasted pine nuts, and cooked vegetable mixture into the lamb.
  12. 12
    Toss gently to combine and coat everything evenly with the sauce.
  13. 13
    Serve immediately over hot cooked rice if desired.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 305.2kcal
% Daily Value *
Total Fat 21.2g33%
Saturated Fat 9.0g45%
Cholesterol 99.6mg34%
Sodium 80.7mg4%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lamb-and-pine-nut-stir-fry-2/