From Sandi's Recipe File - Lamb Pepper Stir

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"From Sandi's Recipe File"

Recipe Source:
Microwave Recipes Made Easy
Better Homes and Gardens

Lamb Pepper Stir - Fry

Amount	Ingredient
1 pound	lean boneless lamb
2 cups	frozen crinkle-cut sliced carrots, thawed
3/4 cup	sliced almonds
1 tablespoon	cooking oil
1/4 cup	water
3 tablespoons	soy sauce
1 tablespoon	dry sherry
2 teaspoons	cornstarch
1 teaspoon	sugar
1 teaspoon	grated gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon	crushed red pepper
4	green onions, bias-sliced into 1 inch lengths
8 1/4 ounce can	pineapple chunks, drained
	Hot cooked rice

Preparation Tips:

Partially freeze meat. Thinly slice meat into bite-size strips; set aside. Heat a 10 inch microwave browning dish on 100% power (high) for 5 minutes. Add cooking oil; swirl to coat dish. Add meat. Micro-cook, uncovered, on 100%power (high) for 3 to 4 minutes or till meat is done, stirring twice. Remove meat from browning dish. Drain dish.
Stir together water, soy sauce, sherry, cornstarch, sugar, gingerroot and red pepper. Pour into browning dish; add green onions and carrots. Toss till vegetables are coated with soy sauce mixture. Micro-cook, uncovered, on 100% power (high) for 3 to 6 minutes or till vegetables are crisp-tender, stirring every 2 minutes. Stir in cooked meat and pineapple chunks. Micro-cook, uncovered, on 100% power (high) for 1 to 3 minutes or till heated through. Stir in nuts. Serve with hot cooked rice. Makes 6 servings.

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