Gulf Coast Stir-Fry - cooking recipe

Ingredients

1 clove garlic, minced
1 Tbsp. oil
1 large onion, cut in chunks
1 bell pepper, cut in strips
1 c. fresh sliced mushrooms
1 c. snow peas
1 (8 oz.) can sliced water chestnuts, drained
1 lb. (2 1/2 c.) cooked crawfish tails
1 c. chicken broth
2 Tbsp. cornstarch
1 Tbsp. soy sauce
3 c. cooked, hot rice

Preparation

Heat oil with garlic in skillet or wok over high heat.
Add onion, pepper, mushrooms and snow peas.
Stir-fry until vegetables are tender.
Blend broth, soy sauce and cornstarch together.
Add crawfish and broth mixture.
Cook until thick and bubbly.
Serve over hot rice.