| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lean boneless leg of lamb |
| 1/4 |
c |
No-salt-added tomato juice |
| 1 |
t |
Cornstarch |
| 1/2 |
t |
Dried whole rosemary |
|
|
crushed |
| 1/2 |
t |
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 |
INSTRUCTIONS
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.
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