Lamb Chops With Vegetables(Low Calorie) - cooking recipe

Ingredients

4 lamb chops, cut 1-inch thick
1 (16 oz.) can Chinese vegetables, drained (reserve liquid)
1 (8 oz.) can water chestnuts, drained and thinly sliced (reserve liquid)
3 Tbsp. soy sauce
2 beef bouillon cubes
1 clove garlic, minced
1 medium onion, sliced
2 Tbsp. cornstarch
1/4 c. water
1 green pepper, cut into strips
4 cherry tomatoes

Preparation

Trim excess fat from meat.
Lightly grease large skillet, brown meat.
Drain off fat.
Measure reserved vegetable liquid; if necessary, add water to measure 3/4 cup liquid.
Stir liquid, soy sauce, bouillon cubes and garlic into skillet; heat to boiling. Reduce heat.
Add onion; cover and simmer 30 minutes or until meat is tender.
Remove meat.
Blend cornstarch and water.
Stir gradually into skillet.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in green pepper, Chinese vegetables and water chestnuts.
Add meat and tomatoes.
Cover; simmer 10 minutes.
Makes 4 servings at 240 calories each.