Crawfish And Mixed Vegetables
|Shelled frozen crawfish||4 Tablespoon|
|Soy sauce||1 Teaspoon|
|Sesame oil||1 Teaspoon|
|Ginger sherry||1 Teaspoon|
|Canned bamboo shoots||3 Tablespoon|
|Canned water chestnuts||3 Tablespoon|
|Peanut oil||3 Tablespoon|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
First prepare the crawfish.
Mix very well with 2 teaspoons cornflour, pinch salt and sugar, Ve-Tsin, soy sauce, sesame oil and ginger sherry.
Leave for the time being.
Cut the sliced vegetables into strips and keep the raw ones and canned ones separate.
Heat the oil.
Fry the cucumber and carrots in it for 1 minute.
Add the bamboo shoots and chestnuts with another pinch of salt and cook for 3 minutes, moving them about.
Add the stock.
Bring to the boil and stir in the remaining cornflour, blended with the water.
Cook for a further 1 1/2 minutes.
Turn all into a heated dish and keep hot.
Wipe out the pan.
Add 1 tablespoon of peanut oil and make it hot.
Turn the crawfish into it and toss and stir for 3 minutes.
Add the liquid drained from the vegetables and cook for £ minute.
Add the vegetables and cook for 1/2 minute.
Turn all into a heated dish.