Recipe - Lamb-And-White Bean Stir-Fry

One half pound Lean boneless leg of lamb
One fourth cup Nosaltadded tomato juice
1 teaspoon Cornstarch
One half teaspoon Dried whole rosemary,
crushed
One half teaspoon White pepper
Vegetable cooking spray
1/3 cup Chopped onion
2 Cloves garlic, minced
1 cup Drained canned cannellini
beans
Three fourths cup Chopped unpeeled plum tomato

Trim fat from the lamb, then cut the lamb into thin strips; set aside.

Combine tomato juice and next 3 ingredients; stir well, and set aside.

Coat a wok or large non stick skillet with cooking spray; place over
mediumhigh heat until hot. Add onion and garlic; stirfry 2 minutes. Add
lamb; stirfry 2 minutes. Add tomato juice mixture; bring to a boil, and
cook 30 seconds, stirring constantly. Stir in beans and tomato; cook 1
minute or until thoroughly heated. Yield: 2 servings (serving size: 11/2
cups).

Per serving: 594 Calories; 17g Fat (25% calories from fat); 41g Protein;
72g Carbohydrate; 62mg Cholesterol; 182mg Sodium

Recipe by: Cooking Light, May 1994, page 126

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.