Lamb and Pine Nut Stir-Fry

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Ingredients Nutrition


  1. Partially freeze lamb.
  2. Thinly slice into bite-size strips.
  3. In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
  4. Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
  5. Set aside.
  6. In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
  7. Cover with vented clear plastic wrap.
  8. Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
  9. Drain.
  10. Cover and set aside.
  11. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
  12. Add cooking oil to browning dish.
  13. Swirl to coat dish.
  14. Add lamb strips.
  15. Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
  16. Drain off fat.
  17. Stir in oyster sauce mixture.
  18. Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
  19. Toss lamb mixture with toasted pine nuts and bok choy mixture.
  20. Serve over hot cooked rice, if desired.

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