2 Lamb leg center steaks, cut
1 Inch thick (approx. 1 1/2
-Ibs.) 2 tb Fresh lemon juice
2 tb Olive oil, divided
2 ts . cornstarch
2 Cloves garlic, crushed,
-divided 1 t Dried oregano leaves,
-crushed 1/2 ts Salt
1 md Red bell pepper, cut into
-l/s-inch strips 4 Oz’s mushrooms, sliced
Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove
garlic, oregano and salt. Trim excess fat from lamb steaks; remove
bone. Cut lamb across the grain into l/s-inch thick slices. Place
lamb in plastic bag; add marinade, turning to coat. Close bag
securely and marinate in refrigerator 30 minutes. Heat remaining 1
tablespoon oil in wok or large non-stick skillet over medium high
heat. Add 1 clove garlic; stir-fry 10 seconds. Add bell pepper and
mushrooms; stir-fry 2-3 minutes. Remove vegetables, keep w arm.
Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and
vegetables to pan; heat through. Makes 4 servings. PREP TIME: 20
minutes. Marinate: 30 minutes. Cook time: 15 minutes FOOD FACTS:
Per serving, 240 calories 240; 25g protein 25g; fat 13g;
carbohydrate 5g; iron 2 mg (14 percent
RDA); sodium 330 mg; cholesterol 81 mg. From the files of Al
Rice, North Pole Alaska. Feb 1994
Array

Popularity: unranked [?]

Preparation Time: 45minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 0.50

1cup brown rice
1cup chicken broth
1/2cup egg substitute
1/2tsp mustard powder
2cloves garlic
1tsp shredded fresh ginger
1-1/2cup carrot chopped into small pieces
1cup frozen peas
18oz can sliced water chestnuts, drained
2Tbsp reduced sodium soy sauce
Cookrice as directed but substitute 1 cup chicken broth for 1 cupwater. Let rice cool to room temperature or cover and refrigerateuntil ready to use. In a small bowl mix together egg substitute andmustard powder until blended. Lightly coat a large skillet or wokwith nonstick vegetable spray. Heat skillet, begin stirring overmedium heat and add egg mixture. Cook the egg mixture withoutstirring until it begins to set; until the egg bits are small andcrumbly. Remove and set aside. Lightly coat the skillet withnonstick vegetable spray and heat. Add garlic and ginger. Stirwhile cooking over medium-high heat until fragrant, about 1 minute.Add the carrots and peas. Cook and stir for about 3 minutes untilvegetables are tender. Stir in cooked rice, egg mixture, and waterchestnuts. Cook and stir until heated through, about 3 minutes. Addsoy sauce to rice mixture. Cook and stir for 2 minutes.

Popularity: 27% [?]

4 oz Boneless Lamb
1/3 c Water
1 T Oyster Sauce *
1 1/2 t Cornstarch
1 t Grated Gingerroot
1/2 t Instant Chicken Bouillon
1 1/2 c Bok Choy, Cut In 1″ Pieces
1/2 c Sliced Fresh Mushrooms
2 T Water
1 T Cooking Oil
1/4 c Pine Nuts, Toasted
1 x Hot Cooked Rice (Opt.)
* Oyster sauce is an ingredient used frequently in Oriental
Cooking. You’ll find it in either your grocery or an Oriental food
store.
~————————————————————————-
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 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 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.

Popularity: 2% [?]