1 minced garlic clove
1 tablespoon vegetable oil
1 large onion, cut in chunks
1 green bell pepper, cut in strips
1 cup mushrooms, sliced
1 cup fresh or frozen snow peas
1 8 oz. can sliced water chestnuts, drained
1 cup chicken broth
1 tablespoon soy sauce
2 tablespoons cornstarch
1 pound cooked crawfish tails, peeled
3 cups hot cooked rice
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 (about 2 1/2 cups) and broth mixture. Cook until sauce is thickened and bubbly. Serve over hot rice. Serve with soy sauce, if desired.
If crawfish is
unavailable you may substitute medium peeled, deveined shrimp.