This quick microwave stir-fry delivers rich, savory flavors without the need for a hot stove. Tender strips of boneless lamb are cooked in a flavorful oyster sauce and ginger broth, then combined with crisp-tender bok choy and earthy mushrooms. The dish is finished with crunchy toasted pine nuts for a delightful textural contrast. It&# 226;ÂÂs an excellent weeknight solution that comes together in minutes, offering a hearty and satisfying meal. Serve over steamed rice for a complete international-inspired dinner that feels gourmet yet remains incredibly simple to prepare.
Lamb & Pine Nut Stir-Fry — Microwave
Description
This quick microwave stir-fry delivers rich, savory flavors without the need for a hot stove. Tender strips of boneless lamb are cooked in a flavorful oyster sauce and ginger broth, then combined with crisp-tender bok choy and earthy mushrooms. The dish is finished with crunchy toasted pine nuts for a delightful textural contrast. It&# 226;ÂÂs an excellent weeknight solution that comes together in minutes, offering a hearty and satisfying meal. Serve over steamed rice for a complete international-inspired dinner that feels gourmet yet remains incredibly simple to prepare.Ingredients
Directions
-
Partially freeze the lamb to firm it up, then thinly slice into bite-size strips.
-
In a 2-cup microwave-safe measure, stir together 1/3 cup water, oyster sauce, cornstarch, grated ginger, and chicken bouillon granules until smooth.
-
Microwave the sauce mixture uncovered on 100% power for 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened and bubbly. Set aside.
-
In a small nonmetal microwave-safe bowl, combine bok choy, sliced mushrooms, and 2 tablespoons water.
-
Cover the bowl with vented clear plastic wrap and microwave on 100% power for 3 to 4 minutes, or until the bok choy is just crisp-tender. Drain and set aside.
-
Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
-
Add cooking oil to the hot browning dish and swirl to coat evenly.
-
Add the lamb strips to the oiled dish. Cover and microwave on 100% power for 1 1/2 to 2 1/2 minutes, or until the lamb is cooked through.
-
Drain off any excess fat from the lamb.
-
Stir in the prepared oyster sauce mixture, the toasted pine nuts, and the cooked bok choy mixture until well combined.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 364.1kcal
- % Daily Value *
- Total Fat 25.2g39%
- Saturated Fat 9.6g48%
- Cholesterol 99.6mg34%
- Sodium 121.1mg6%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 1.4g6%
- Sugars 3.5g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve hot over steamed rice for a complete meal.
Oyster sauce is a key ingredient in many Asian cuisines, providing a savory, slightly sweet depth of flavor. If unavailable, you can substitute with hoisin sauce or a mix of soy sauce and a pinch of sugar.
Partially freezing the meat makes it much easier to slice thinly and uniformly, which ensures even cooking in the microwave.
Ensure your microwave browning dish is preheated properly to get a good sear on the meat before adding the sauce.
