1 lb. Louisiana crawfish tailmeat

1 ½ T. cornstarch

2 T. soy sauce

1 T. dry sherry

4 T. peanut oil, divided

1 t. minced fresh ginger root

1 c. cubed zucchini

1 green bell pepper, cubed

1/2 c. sliced green onions

1/2 c. salted cashews

Combine cornstarch, soy sauce and sherry in a bowl. Add crawfish to cornstarch mixture. Toss to coat and let stand at room temperature for 15 minutes. Add 2 T. oil to hot wok or large skillet. Add crawfish and stir-fry over high heat for 1-2 minutes. Remove crawfish and set aside. Add remaining oil to wok and saute’ the ginger, zucchini, green bell pepper and green onions 2-lminutes. Add cashews and crawfish. Toss until heated. Serve with rice or noodles. Serves 4.