Gulf Coast Stir-fry

Mince the garlic clove and set aside. Cut the onion into chunks, slice the green pepper into strips, and prepare the mushrooms, snow peas, and drained water chestnuts; arrange all vegetables separately for easy access.

In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch until the cornstarch is fully dissolved and the mixture is smooth.

Heat the vegetable oil in a large skillet or wok over high heat until shimmering, about 1-2 minutes.

Add the minced garlic to the hot oil and stir constantly for about 30 seconds until fragrant, being careful not to burn it.

Add the onion chunks and green pepper strips to the skillet and stir-fry over high heat for 3-4 minutes until they begin to soften but remain crisp.

Stir in the mushrooms and snow peas, continuing to stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Add the water chestnuts and crawfish tails to the skillet and toss gently to combine with the vegetables, cooking for 1 minute.

Pour the chicken broth mixture into the center of the skillet and stir constantly for 2-3 minutes until the sauce thickens and coats the crawfish and vegetables.

Taste and adjust seasoning with additional soy sauce if desired, stirring well to distribute.

Divide the hot cooked rice among four serving bowls and top each with an equal portion of the crawfish stir-fry and sauce.