4 oz boneless lamb
1/3 cup water
1 tbsp oyster sauce *
1 1/2 tsp cornstarch
1 tsp grated gingerroot
1/2 tsp instant chicken bouillon
1 1/2 cup bok choy, cut in 1 pieces
1/2 cup sliced fresh mushrooms
2 tbsp water
1 tbsp cooking oil
1/4 cup pine nuts, toasted
1 hot cooked rice (opt.)
Directions
* Oyster sauce is an ingredient used frequently in Oriental
Cooking.
Servings: 2 servings
Lamb & Pine Nut Stir-Fry -- Microwave Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Lamb; Meat; Microwave
The History of Recipes
It is possible to track the history of meal recipes back into the distant past, at least as far back into recorded history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, main course and afters, something we still use today. Aspicius also informs us how the ancient chefs made use of many spices, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. Later, there are a couple of interesting books which appeared in the 1300s : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but rather recipes for the types of meals on the tables of the upper classes. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new herbs and spices prompted an increase in manuscripts on cooking, most of which still exist in private libraries. For the decades that followed, the powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes of the day. By the time we get to the 20th century, recipe publications were in high demand, mostly as a result of more people being able to read, increased leisure time and having more money. The arrival of television brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Lamb & Pine Nut Stir Fry Microwave recipe.
