Lamb And Pine Nut Stir Fry Recipes

LAMB AND PINE NUT STIR-FRY

Steps:

• 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.

PINE NUT VEGGIE STIR FRY

Steps:

• Heat 1 tbsp olive oil in wok.
• Add asparagus and cook til crisp tender, about 5 minutes.
• Remove and place in bowl.
• Add sliced zuchinni and cook until crisp tender.
• Place in bowl with asparagus.
• Add cabbage to wok, adding additional oil if needed.
• Cook until translucent and tender.
• Add pine nuts, sunflower seeds and asparagus/zuchinni mixture.
• Season and cook an additional 5 minutes.

MOROCCAN CHARD & LAMB PAN-FRY

Steps:

• Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
• Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.