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White Bean and Lamb Stir Fry

Prep: 10 min, Cook: 5 min.

1/2 cup tomato juice

2 tsp. cornstarch

1 tsp. rosemary, crushed

1 tsp. white pepper

2/3 cup onion, chopped

2 cloves garlic, minced

1 lb. lean lamb, cut into thin strips

1 lb. canned cannellini or white kidney beans

1-1/2 cups Italian style peeled tomatoes, drained and chopped

Combine first 4 ingredients in a jar with a tight-fitting lid. Shake vigorously. Set aside. Spray vegetable oil in a wok or a heavy nonstick skillet and heat over medium-high heat. Stir-fry onion and garlic 2 minutes. Add lamb and stir-fry 2 minutes. Stir in tomato juice mixture. Bring to a boil and simmer 30 seconds, stirring constantly. Add beans and tomato. Cook 1 minute until mixture is heated throughout.

Per serving: calories 396, fat 13.0g, 29% calories from fat, cholesterol 86mg, protein 35.9g, carbohydrates 34.4g, fiber 7.2g, sugar 9.6g, sodium 223mg, diet points 8.1.

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