Asian Lamb

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb shoulder (lamb shoulder should be cut into 1/4-inch strips)
• 1/2 cup water
• 1/2 cup orange juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons imported soy sauce
• 1 (8 ounce) can water chestnuts, drained
• 1 (16 ounce) can bean sprouts, drained
• 2 cups chinese cabbage, sliced thin
• 1 tablespoon cornstarch
• 1 tablespoon water, cold
• 2 tablespoons green onions, chopped
• 3 cups hot cooked rice

Recipe

• 1 mix lamb, 1/2 c water, the orange juice, salt, pepper and soy sauce in 2-quart casserole.
• 2 cover and microwave on medium (50%) until lamb is tender, 16 to 20 minutes, stirring every 3 minutes.
• 3 stir in drained water chestnuts, bean sprouts and cabbage.
• 4 cover and microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
• 5 blend cornstarch and 1 t cold water in 4 c glass measure.
• 6 drain juices from meat mixture into cornstarch mixture; stir well.
• 7 microwave on high (100%) until mixture boils and thickens, 3 to 4 minutes, stirring every minute or so.
• 8 pour over meat and vegetables.
• 9 sprinkle with onions and serve over the hot rice.