Food tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Kitchen safety

Always clean the grill pan after using it.
Don't ever leave the deep fat frying pan unattended.

Lamb and Pine Nut Stir-Fry -- Microwave

	Category	Lamb Recipes
	Views	203
	Ratings	0

Ingredients And Procedures

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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<h1>Lamb and Pine Nut Stir-Fry -- Microwave</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 oz Boneless Lamb <P>1/3 c Water <P>1 tb Oyster Sauce * <P>1 1/2 ts Cornstarch <P>1 ts Grated Gingerroot <P>1/2 ts Instant Chicken Bouillon <P>1 1/2 c Bok Choy, Cut In 1" Pieces <P>1/2 c Sliced Fresh Mushrooms <P>2 tb Water <P>1 tb Cooking Oil <P>1/4 c Pine Nuts, Toasted <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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