 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I got this off a Tabasco box. It seems complicated, but it's really easy. Ingredients:
1 1/2 tablespoons soy sauce |
2 teaspoons toasted sesame oil, divided |
2 garlic cloves, minced |
2 teaspoons minced gingerroot |
3 teaspoons tabasco sauce |
1/2 lb peeled crayfish tails or 1/2 lb shrimp |
3 eggs |
1 1/4 teaspoons salt, divided |
3 tablespoons peanut oil, divided |
1 small onion, quartered and thinly sliced |
3 cups cold cooked rice |
1 1/2 cups bean sprouts |
3/4 cup frozen green pea |
pepper |
Directions:
1. In small bowl combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco.
2. Mix well; stir in crawfish and set aside.
3. In another bowl beat eggs with 1/4 tsp salt, remaining sesame oil, and Tabasco.
4. Heat wok or large skillet until hot.
5. Add 1 tbsp oil and crawfish mixture.
6. Stir-fry 3-4 minutes or until crawfish are done.
7. Remove from wok and set aside.
8. Add another tbsp oil to wok; add onion.
9. Stir-fry 1-2 minutes and remove.
10. Heat remaining 1 tbsp oil in wok; add egg mixture.
11. Stir-fry 1 minute or until done.
12. Add cold rice and stir-fry 3-4 minutes.
13. Add everything to wok and cook 2 minutes longer.
|
|