Recipe

Lamb & Spinach Pocket Sandwiches Recipe

Print Recipe

Ingredients

Directions

Step #1 Oyster sauce is an ingredient used frequently in Oriental Cooking.
Step #2 - ----------------- Partially freeze lamb.
Step #3 Thinly slice into bite-size strips.
Step #4 In a 2-c measure stir this together 1/3 c water, grated gingerroot, oyster sauce, cornstarch, & chicken bouillon granules.
Step #5 Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 mins or till thickened & bubbly, stirring every 30 seconds.
Step #6 Set aside.
Step #7 I a small nonmetal bowl mix bok choy, sliced mushrooms, & 2 T water.
Step #8 Cover with vented clear plastic wrap.
Step #9 Micro-cook, covered, on 100% power 3 to 4 mins or till bok choy is just crisp-tender.
Step #10 Drain.
Step #11 Cover & set aside.
Step #12 Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 mins.
Step #13 Add cooking oil to browning dish.
Step #14 Swirl to coat dish.
Step #15 Add lamb strips.
Step #16 Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 mins or till lamb is done.
Step #17 Drain off fat.
Step #18 stir in the oyster sauce mixture with toasted pine nuts & bok choy mixture.
Step #19 Serve over hot cooked rice if desired.
Step #20 --.
Enjoy the LAMB & SPINACH POCKET SANDWICHES recipe

Viewing LAMB & SPINACH POCKET SANDWICHES Receipe