1 clove garlic, minced 1 tablespoon of vegetable oil 1 large onion, cut in chunks 1 green pepper, cut in strips 1 cup of sliced mushrooms 1 cup of fresh or frozen snow peas One (8 oz.) can sliced water chestnuts, drained 1 cup of chicken broth 1 tablespoon of soy sauce 2 tablespoons of cornstarch 1 pound (2 1/2 cup of) peeled cooked crawfish tails 3 cups of hot cooked rice Additional soy sauce (optional)
Heat oil with garlic in large skillet or wok over high heat. Add onion, pepper, mushrooms, snow peas, and water chestnuts; stir fry until vegetables are tender-crisp. Blend broth with soy sauce and cornstarch. Stir in crawfish and broth mixture. Cook until sauce is thickened and bubbly. Serve over hot rice. Serve with soy sauce, if desired. Makes 6 servings
