Kung Pao Crawfish

Ingredients:

1 pound crawfish tails in fat.

1 green bell pepper thin sliced

2 green onions chopped

2 stalks celery, veined and cut in half, then thin sliced.

1 tbs graded ginger

1/2 cup roasted peanuts

2 small dried red hot peppers

1 pinch red pepper flakes or to your taste.

For the season sauce:

2 tbsp soy sauce

1 tbsp rice or any white wine

1 tbsp light brown sugar

1 tbsp corn starch

1/2 tsp Sesame oil

1 tsp White vinegar

Marinate:

1 1/2 tbsp corn starch

1 tbsp soy sauce

Directions:

Mix the craw fish with corn starch and soy sauce and marinate for 1/2 hour.

Mix the seasoning sauce and set aside.

Heat a little oil in a wok and stir fry the crawfish until it is light brown, remove and set aside.

Heat a little oil in a wok, stir fry the veggies until they are slightly tender.

Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.

Add the seasoning sauce, stirring until thick.

Add the crawfish, stir until thoroughly heated.

Add hot peppers and flakes cook for 1 minute.

Turn off the heat, add peanuts, mix well and serve over white steamed rice.