1 clove garlic, minced
1 T. vegetable oil
1 lg. onion, cut in chunks
1/2 red bell pepper, cut in chunks
1/2 green bell pepper, cut in chunks
1 c. fresh or frozen snow peas
1 c. sliced mushrooms
1 8-oz. can sliced water chestnuts
1 c. chicken broth
1 T. soy sauce
2 T. cornstarch
1 lb. Louisiana crawfish tailmeat
3 c. hot cooked rice
Heat oil with garlic in large skillet or wok over high heat. Add onion, bell peppers, mushrooms, snow peas and drained water chestnuts. Stir-fry until vegetables are crisp-tender. Blend broth with soy sauce and cornstarch. Stir crawfish and broth mixture into vegetables. Cook until sauce is thickened and bubbly. Serve over hot rice.