Free Recipe Lamb-And-White Bean Stir-Fry
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 2
Ingredients for Lamb-And-White Bean Stir-Fry Recipe
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
Lamb-And-White Bean Stir-Fry Preparation
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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