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1 1/2 Tbs |
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soy sauce |
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2 tsp |
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toasted sesame oil, divided |
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2 |
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large cloves garlic, minced |
|
2 tsp |
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gingerroot, minced |
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2 tsp |
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TABASCO sauce, divided |
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1/2 lb |
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peeled crawfish tails or shrimp |
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2 |
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eggs |
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1/4 tsp |
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salt |
|
3 Tbs |
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peanut oil, divided |
|
1 |
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small onion, quartered and thinly sliced |
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1 cup |
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rice, cooked and chilled |
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2 cups |
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(or more) bean sprouts |
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1 cup |
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frozen green peas |
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Black pepper to taste |
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1 |
In small bowl; combine soy sauce, 1 teaspoon sesame oil, garlic, ginger and 1 teaspoon TABASCO sauce. Mix well, stir in crawfish and set aside. |
2 |
In another small bowl beat eggs with salt, remaining 1 teaspoon sesame oil and 1 teaspoon TABASCO sauce. |
3 |
Heat wok or large skillet until hot; add 1 tablespoon oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. |
4 |
Add another tablespoon oil to wok, and when hot, add onion; stir-fry 1 to 2 minutes and remove. |
5 |
Heat remaining 1 tablespoon oil in wok, add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, and black pepper. Cook 2 minute longer. Serve immediately. |
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Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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