Lamb and Pine Nut Stir-Fry

Partially freeze boneless lamb then thinly slice into strips.

In a medium saucepan over medium-high, stir together 1/3 cup water, soy sauce, cornstarch, grated gingerroot, and chicken bouillon. Cook until thick and bubbly, stirring often. Set aside.

In a small microwave-safe bowl combine chinese cabbage, sliced mushrooms, and 2 tablespoons water. Cover with plastic wrap and microwave on HIGH for 3 to 4 minutes, or until the cabbage is crisp-tender. Drain, cover, and set aside.

In a small microwave-safe bowl microwave the lamb in oil, covered, on HIGH for 1 1/2 to 2-1/2 minutes, or until done. Drain off any fat. Stir in the ginger sauce mixture, toasted pine nuts, and the cabbage mixture.