1 tablespoon vegetable oil
1 garlic clove, crushed
1 onion, sliced
1 green bell pepper, seeded and sliced
1 cup sliced mushroom
1 cup sugar peas
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1 tablespoon soy sauce
2 tablespoons cornstarch
1 pound crayfish, peeled
Heat oil with crushed garlic clove in a large skillet or wok over high heat. Add sliced onion, sliced green bell pepper, sliced mushrooms, sugar peas, and sliced water chestnuts; stir-fry until vegetables are tender-crisp.
In a small bowl blend chicken broth with soy sauce and cornstarch. Stir peeled crayfish and the broth mixture into the wok. Cook until the sauce is thickened and bubbly.
Makes 6 servings.