Ingredients
1 1/2 tbl soy sauce
2 tsp toasted sesame oil, divided
2 lrg cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco pepper sauce, divided
1/2 lbs peeled crawfish tails and/or shrimp
3 eggs
1 1/4 tsp salt, divided
3 tbl 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 peas
Black pepper to taste
Preparation
In small bowl combine soy sauce, 1 tsp sesame oil, garlic ginger and 2 tsp Tabasco; mix well, stir in crawfish and set aside. In another bowl beat eggs with 1/4 tsp, salt, remaining 1 tsp sesame oil and 1 tsp Tabasco Heat wok or lrg skillet until hot; add 1tbs oil and when hot, add crawfish mix, stir-fry 3-4 min or until crawfish are done. Remove from wok and set aside. Add another tbs oil to wok and, when hot, add onion; stir fry 1-2 min and remove. Heat rmng 1 tbl oil in wok; add egg mix; stir-fry 1 min or until done. Add cold rice and stir-fry 3-4 min. Add crawfish, onion, bean sprouts, peas, rmng 3/4 tsp salt and pepper, cook 2 min. longer. Serve immediately
