1 clove garlic, minced

1 T. vegetable oil

1 lg. onion, cut in chunks

1/2 red bell pepper, cut in chunks

 1/2 green bell pepper, cut in chunks

1 c. fresh or frozen snow peas

1 c. sliced mushrooms

1 8-oz. can sliced water chestnuts

1 c. chicken broth

1 T. soy sauce

2 T. cornstarch

1 lb. Louisiana crawfish tailmeat

3 c. hot cooked rice

Heat oil with garlic in large skillet or wok over high heat. Add onion, bell peppers, mushrooms, snow peas and drained water chestnuts. Stir-fry until vegetables are crisp-tender. Blend broth with soy sauce and cornstarch. Stir crawfish and broth mixture into vegetables. Cook until sauce is thickened and bubbly. Serve over hot rice.