4 oz Boneless Lamb
1/3 c  Water
1 tb Oyster Sauce *
1 1/2 ts Cornstarch
1 ts Grated Gingerroot
1/2 ts Instant Chicken Bouillon
1 1/2 c  Bok Choy, Cut In 1" Pieces
1/2 c  Sliced Fresh Mushrooms
2 tb Water
1 tb Cooking Oil
1/4 c  Pine Nuts, Toasted
Hot Cooked Rice (Opt.)

* Oyster sauce is an ingredient used frequently in Oriental Cooking.
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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 e
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.