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.
You'll find it in either your grocery or an Oriental food store.
Servings: 2 servings
Lamb & Pine Nut Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Lamb; Meat
The History of Recipes
We can track the history of `recipes` far back into antiquity, certainly as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these old records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times around 25BC a roman called Apicius wrote some documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into appetizers, entrees and desserts, something we still use today. This early Roman chef describes how the Roman chefs made use of a good variety of aromatic flavors, including some familiar names such as basil, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs led to a surge in books on cookery, most of which are kept safe in academic collections. By the advent of the twentieth century, cook books are in high demand, mostly due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Lamb & Pine Nut Stir Fry recipe.
