Calling a 'microwave' recipe 'stir-fry' certainly qualifies as an oxymoron...but there are times when such a recipe might come in handy -- like the college student who's mother requested microwave recipes because it was the only cooking appliance her daughter had to cook with in her dorm room.

Lamb and Pine Nut Stir-Fry

4 ounces lamb, sliced
1/3 cup water
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 teaspoon chicken bouillon granules
1 1/2 cups Chinese cabbage
1/2 cup sliced mushrooms
2 tablespoons water
1 tablespoon vegetable oil
1/4 cup pine nuts, toasted

1. Partially freeze boneless lamb then thinly slice into strips.
2. 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.
3. 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.
4. 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.

Makes 2 servings.