Lamb And Pine Nut Stir Fry Recipes

Steps:

• Heat 1 tbsp olive oil in wok.
• Add asparagus and cook til crisp tender, about 5 minutes.
• Remove and place in bowl.
• Add sliced zuchinni and cook until crisp tender.
• Place in bowl with asparagus.
• Add cabbage to wok, adding additional oil if needed.
• Cook until translucent and tender.
• Add pine nuts, sunflower seeds and asparagus/zuchinni mixture.
• Season and cook an additional 5 minutes.

Steps:

• 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.

Steps:

• Heat some olive oil in a wok or pan, stir-fry lamb in batches until browned and cooked as desired. Remove from wok and set to one side.
• Heat sesame oil in same wok or pan, stir-fry onion and garlic until onion softens add chili and stir-fry a minute more.
• Return lamb to pan with sauces and bring to boil, add broccoli, cook a couple of minutes, add bok choy and cook until broccoli is just tender and bok choy just wilts.
• (This is why I add broccoli first as bok choy cooks quicker so just judge for the cooking time.).
• As a low carb meal I serve this as is, but if you want to add carbs it is nice with steamed rice.

Steps:

• Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
• Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
• Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.