4 shoulder lamb chops, 1" thick
1 can (16 oz) Chinese vegetables, drained (reserve liquid)
1 can (8 oz) 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 cup water
1 green pepper, cut into 1/8" strips
4 cherry tomatoes
Trim excess fat from meat. Lightly grease large skillet with excess fat; 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.
4 servings (240 calories each)