2 oz Boneless Lamb

3 tb Water

1 1/2 ts Oyster Sauce *

3/4 ts Cornstarch

1/2 ts Grated Gingerroot

1/4 ts Instant Chicken Bouillon

3/4 c Bok Choy Cut In 1-inchPieces

1/4 c Sliced Fresh Mushrooms

1 tb Water

1 tb Cooking Oil

2 tb Pine Nuts, Toasted

Hot Cooked Rice (Opt.)

* Oyster sauce is an ingredient used frequently in Oriental cooking. Partially freeze lamb. Thinly slice into bite-size strips. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is

thickened and bubbly, stirring every 30 seconds. Set aside. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 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 to 2 minutes or till lamb is done.

Drain off fat. Stir in oyster sauce mixture. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through. Toss lamb mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice, if desired.