Categories: Lamb, Main dish 
      Yield: 2 servings 
  
      4 oz Boneless Lamb 
    1/3 c  Water 
      1 T  Oyster Sauce * 
  1 1/2 t  Cornstarch 
      1 t  Grated Gingerroot 
    1/2 t  Instant Chicken Bouillon 
  1 1/2 c  Bok Choy, Cut In 1" Pieces 
    1/2 c  Sliced Fresh Mushrooms 
      2 T  Water 
      1 T  Cooking Oil 
    1/4 c  Pine Nuts, Toasted 
      1 x  Hot Cooked Rice (Opt.) 
  
  *     Oyster sauce is an ingredient used frequently in Oriental Cooking. 
        You'll find it in either your grocery or an Oriental food store. 
  ~------------------------------------------------------------------------- 
  Partially freeze lamb.  Thinly slice into bite-size strips.  In a 2-cup 
  measure stir together 1/3 cup water, oyster sauce, cornstarch, grated 
  gingerroot, and chicken bouillon granules.  Micro-cook, uncovered, on 100% 
  of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring 
  every 30 seconds.  Set aside.  I a small nonmetal bowl combine bok choy, 
  sliced mushrooms, and 2 T water.  Cover with vented clear plastic wrap. 
  Micro-cook, covered, on 100% power 3 to 4 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 1/2 to 2 1/2 minutes or till lamb is done. 
  Drain off fat.  Stir in oyster sauce mixture with toasted pine nuts and 
  bok choy mixture.  Serve over hot cooked rice if desired.