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.