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).

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