1 clove garlic, minced
1 tbsp. vegetable oil
1 lg. onion, cut in chunks
1 green pepper, cut in strips
1 c. sliced mushrooms
1 c. fresh or frozen snow peas
1 (8 oz.) can sliced water chestnuts, drained
1 c. chicken broth
1 tbsp. soy sauce
2 tbsp. cornstarch
1 lb. (2 1/2 c.) peeled cooked crawfish tails
3 c. hot cooked rice
Additional soy sauce (optional)

Heat oil with garlic in large skillet or wok over high heat. Add onion, pepper, mushrooms, snow peas, and water chestnuts; stir fry until vegetables are tender-crisp. Blend broth with soy sauce and cornstarch. Stir in crawfish and broth mixture. Cook until sauce is thickened and bubbly. Serve over hot rice. Serve with soy sauce, if desired. Makes 6 servings.