This Lamb & Pine Nut Stir-Fry is a delightful, quick-cooking meal that brings the rich flavors of Asian cuisine to your table in under thirty minutes. Tender strips of boneless lamb are marinated and cooked to perfection, then combined with fresh bok choy and earthy mushrooms in a savory oyster sauce glaze. The addition of toasted pine nuts provides a luxurious crunch and nutty depth that elevates the dish from simple to sophisticated. It’s an ideal weeknight dinner for those seeking a hearty, protein-packed meal without the fuss of traditional stovetop cooking.
Lamb & Pine Nut Stir-Fry
Description
This Lamb & Pine Nut Stir-Fry is a delightful, quick-cooking meal that brings the rich flavors of Asian cuisine to your table in under thirty minutes. Tender strips of boneless lamb are marinated and cooked to perfection, then combined with fresh bok choy and earthy mushrooms in a savory oyster sauce glaze. The addition of toasted pine nuts provides a luxurious crunch and nutty depth that elevates the dish from simple to sophisticated. It's an ideal weeknight dinner for those seeking a hearty, protein-packed meal without the fuss of traditional stovetop cooking.Ingredients
Directions
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Partially freeze the lamb for easier slicing, then thinly slice into bite-size strips.
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In a 2-cup microwave-safe measure, stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules until smooth.
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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.
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In a small microwave-safe bowl, combine the bok choy, sliced mushrooms, and 2 tablespoons of water.
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Cover the bowl with vented clear plastic wrap. Microwave on high power for 3 to 4 minutes, or until the bok choy is just crisp-tender.
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Drain the vegetables and set aside.
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Preheat a 6 1/2-inch microwave browning dish on high power for 3 minutes.
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Add the cooking oil to the hot browning dish and swirl to coat the bottom.
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Add the lamb strips to the dish. Cover and microwave on high power for 1 1/2 to 2 1/2 minutes, or until the lamb is cooked through.
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Drain off any excess fat from the lamb.
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Stir in the prepared oyster sauce mixture, toasted pine nuts, and the cooked bok choy mixture.
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Serve immediately over hot cooked rice if desired.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 396.6kcal
- % Daily Value *
- Total Fat 25.3g39%
- Saturated Fat 9.6g48%
- Cholesterol 99.6mg34%
- Sodium 121.3mg6%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 1.5g6%
- Sugars 3.5g
- Protein 28.5g57%
* 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
Oyster sauce is a staple in Asian cooking, adding a savory, slightly sweet umami flavor. It is typically found in the international aisle of most grocery stores.
Partially freezing the lamb makes it much easier to slice thinly and evenly, ensuring quick and uniform cooking.
If you do not have a microwave browning dish, you can use a standard microwave-safe plate, though the oil may not get as hot for searing. Alternatively, you can cook the lamb in a skillet on the stovetop.
Toasted pine nuts add a crucial textural contrast and nutty flavor. If you use raw pine nuts, toast them in a dry skillet over low heat for 2-3 minutes until golden before adding to the dish.
For a gluten-free version, ensure your oyster sauce is gluten-free or substitute with tamari and a pinch of sugar.
