2 Oz Boneless Lamb	3/4 Tsp Cornstarch
3/4 Cup Bok Choy Cut In	1 Tbl Cooking Oil
-1-inchPieces	1/2 Tsp Gingerroot, Grated
3 Tbl Water	2 Tbl Pine Nuts, Toasted
1/4 Cup Fresh Mushrooms, Sliced	1/4 Tsp Chicken Bouillon, Instant
1 1/2 Tsp Oyster Sauce *	1 Hot Rice (Opt.), Cooked
1 Tbl Water

* 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 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.