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How To make Lamb and Pine Nut Stir Fry Microwave
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. ----------------------------------------------------------------------- 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.
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Ingredients
Extra Virgin Olive Oil
1 cup tricolour quinoa
½ cauliflower – cut into small florets
1 tsp each of ground coriander, turmeric, paprika
Small bunch silver beet – chopped into strips
2 spring onions, chopped
2 lamb back strap
Harissa paste
Pine nuts
Pistachios
Bunch mint + flat leaf parsley
Danish feta
Apple cider vinegar
Honey
Method
1. Cut cauliflower into floreats
2. In a bowl, toss the cauliflower with coriander, paprika & turmeric with a good glug of EVOO and season. Set aside.
3. Dry lamb back strap
4. Rinse the quinoa under cold water and bring to boil on stovetop and then reduce to simmer for around 15 mins or until soft
5. In a pan, fry the cauliflower on a high heat until a little charred so that it’s not soft. Remove it and set aside. Fry off the silver beet and also set aside.
6. Toast nuts and set aside
7. Cook the lamb – high heat to render for 8 mins, then lower the heat and cook for a further 5 mins. Check the middle is still pink – once cooked to your liking, put in tin foil and allow to rest.
8. For the dressing, mix vinegar, honey and EVOO
9. In a bowl, combine quinoa, cauliflower, silver beet, nuts, spring onion, pomegranate seeds and dressing.
10. Scoop serving onto a plate.
11. Cut the lamb into slices and delicately place on top of quinoa mix.
12. Crumble feta over, then add mint and parsley leaves.
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