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A microwave recipe.

Lamb and Pine Nut Stir-Fry

4 ounces lamb, sliced
1/3 cup water
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 teaspoon chicken bouillon granules
1 1/2 cups Chinese cabbage
1/2 cup sliced mushrooms
2 tablespoons water
1 tablespoon vegetable oil
1/4 cup pine nuts, toasted

1. Partially freeze boneless lamb then thinly slice into strips.
2. In a medium saucepan over medium-high, stir together 1/3 cup water, soy sauce, cornstarch, grated ginger root, and chicken bouillon. Cook until thick and bubbly, stirring often. Set aside.
3. In a small microwave-safe bowl combine chinese cabbage, sliced mushrooms, and 2 tablespoons water. Cover with plastic wrap and microwave on HIGH for 3 to 4 minutes, or until the cabbage is crisp-tender. Drain, cover, and set aside.
4. In a small microwave-safe bowl microwave the lamb in oil, covered, on HIGH for 1 1/2 to 2-1/2 minutes, or until done. Drain off any fat. Stir in the ginger sauce mixture, toasted pine nuts, and the cabbage mixture.

Makes 2 servings.