Project Description
Recipe Ingredients:
1/2 cup tomato juice
2 teaspoons cornstarch
1 teaspoon dried rosemary, crushed
1/2 teaspoon white pepper1 tablespoon flour
1 teaspoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 pound lean boneless lamb, cut into thin strips
1 can (15 oz.) butter beans, drained
3/4 cup chopped tomato (1 medium)
Hot cooked rice (optional)
Instructions
Combine tomato juice and next 3 ingredients; stir well, and set aside. Heat oil in wok or large skillet. 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 heated through. Serve over rice if desired. Makes about 6 cups. Approximately 4 servings.
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