Crawfish And Mixed Vegetables Recipe

Try this Crawfish And Mixed Vegetables. An easily prepared recipe, this Crawfish And Mixed Vegetables is a side dish that you will always love to include in your menu.


Main Ingredient


 Shelled frozen crawfish4 Tablespoon
 Cornflour3 Teaspoon
 Pepper To Taste
 Salt To Taste
 Soy sauce1 Teaspoon
 Sesame oil1 Teaspoon
 Ginger sherry1 Teaspoon
 Cucumber3 Tablespoon
 Carrots3 Tablespoon
 Canned bamboo shoots3 Tablespoon
 Canned water chestnuts3 Tablespoon
 Peanut oil3 Tablespoon
 Chicken stock1⁄4 Pint (5/8 Cup)
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 651 Calories from Fat 463

% Daily Value*

Total Fat 52 g80.5%

Saturated Fat 8.8 g44.2%

Trans Fat 0 g

Cholesterol 72 mg

Sodium 996.3 mg41.5%

Total Carbohydrates 30 g10.1%

Dietary Fiber 2.6 g10.3%

Sugars 5.6 g

Protein 14 g28.8%

Vitamin A 152% Vitamin C 8.8%

Calcium 4.3% Iron 8.9%

*Based on a 2000 Calorie diet


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.