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Lamb Stir-Fry

1/2 pound lamb, sliced
1 tablespoon vegetable oil
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 napa cabbage, chopped (or substitute green cabbage)
1/2 cup sliced mushroom
2 tablespoons water

1. Slice lamb into thin strips. Stir-fry in oil until brown.
2. For the sauce; in a saucepan, combine water, soy sauce, cornstarch, ginger, and chicken bouillon. Cook over medium heat until thick.
3. To the cooked lamb, stir in chopped chinese cabbage, sliced mushrooms, and water. When the cabbage is wilted, stir in the soy sauce mixture and toss to coat evenly.

Makes 2 servings.