Makes 6 servings

Ingredients Edit

Directions Edit

  1. Heat oil with garlic in large skillet or wok over high heat.
  2. Add onion, pepper, mushrooms, snow peas and water chestnuts; stir-fry until vegetables are tender crisp.
  3. Blend broth with soy sauce and cornstarch.
  4. Stir in crawfish and broth mixture.
  5. Cook until sauce is thickened and bubbly.
  6. Serve over hot rice.
  7. Serve with soy sauce, if desired.

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