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Crawfish And Mixed Vegetables Recipe
|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)|
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
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.