Lamb-And-White Bean Stir-Fry
- 1/2 lb Lean boneless leg of lamb
- 1/4 c No-salt-added tomato juice
- 1 ts Cornstarch
- 1/2 ts Dried whole rosemary,
- -crushed
- 1/2 ts White pepper
- Vegetable cooking spray
- 1/3 c Chopped onion
- 2 Cloves garlic, minced
- 1 c Drained canned cannellini
- -beans
- 3/4 c 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
medium-high heat until hot. Add onion and garlic; stir-fry 2 minutes. Add
lamb; stir-fry 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: 1-1/2
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 MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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
medium-high heat until hot. Add onion and garlic; stir-fry 2 minutes. Add
lamb; stir-fry 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: 1-1/2
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 MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
