Crawfish, Zucchini and Cashews
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.