Lamb and Lima Stir-fry



1/2       cup tomato juice
2          teaspoons cornstarch
1          teaspoon dried rosemary, crushed
1/2       teaspoon white pepper
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)

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.

Nutritional Information Per Serving:
Calories 335, Protein 33 g, Carbohydrates 29 g, Fat 10 g, Calories from fat 26%, Cholesterol 78 g, Fiber 8 g. Folate 121 mcg, Sodium 428 mg