Spicy Hunan Stir-Fry

1 pound boneless American Lamb leg or shoulder, cut into thin strips
3/4 cup fat-free chicken broth
2 tablespoons soy sauce
1 tablespoon red wine vinegar or rice vinegar
1 tablespoon cornstarch
1/2 teaspoon granulated sugar
1/4 teaspoon dried red pepper flakes
1 tablespoon peanut oil
1 teaspoon finely shredded gingerroot
3 cloves garlic, finely chopped
1 cup thinly sliced carrots
1 medium red or green bell pepper, cut into chunks
10 ounces frozen french-style green beans, thawed
hot cooked rice (optional)
Servings: 4
1. Combine broth, soy sauce, vinegar, cornstarch, sugar and dried red pepper flakes; mix well. Set aside.

2. In a large skillet or wok, heat 2 teaspoons of the oil. Add gingerroot and garlic; stir-fry over high heat for 1 minute. Add carrots; stir-fry over medium-high for 4 minutes. Add bell pepper and green beans. Stir-fry until crisp tender.

3. Remove vegetables from skillet; keep warm. Add 1 teaspoon oil. Stir-fry lamb strips for about 2 minutes or just until brown.

4. Add vegetables and broth mixture. Cook and stir until thickened and bubbly; cook 2 additional minutes.

5. Serve with hot cooked rice, if desired.