Gulf Coast Stir-fry

Makes 6 servings

Ingredients

• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 large onion, cut into chunks
• 1 green pepper, cut into strips
• 1 cup sliced mushrooms
• 1 cup fresh or frozen snow peas
• 1 8-ounce can sliced water chestnuts, drained
• 1 pound (2½ cups) peeled cooked crawfish tails
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 3 cups hot cooked rice
• additional soy sauce (optional)

Directions

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.