Lamb-and-white bean stir-fry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean boneless leg of lamb |
| ¼ | cup | No-salt-added tomato juice |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Dried whole rosemary, crushed |
| ½ | teaspoon | White pepper |
| Vegetable cooking spray | ||
| ⅓ | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | cup | Drained canned cannellini beans |
| ¾ | cup | Chopped unpeeled plum tomato |
Directions
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: 1-½ 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@... on Jan 28, 1997.