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1/2 pound crawfish tails 4 ounces pork, finely chopped

1 tablespoon peanut oil 2 white onions, cut in 2-inch strips

3 green onions (white part cut in 2-inch slices, green fine cut for garnish)

1/2 tablespoon light soy sauce 3 tablespoons dry sherry or rice wine

1/2 cup chicken stock

Crush the following five ingredients together:

1/2 teaspoon ginger, chopped 1/2 teaspoon garlic, chopped

1 teaspoon black beans, rinsed 1/2 teaspoon sugar

2 to 3 chili peppers


Mix these ingredients together

1/2 teaspoon sesame seed oil 1/2 teaspoon dark soy sauce

3/4 tablespoon cornstarch 1/2 teaspoon peanut oil



Heat wok or heavy skillet until hot. Add peanut oil and pork. Saute both sides until slightly

brown. Crush together garlic, ginger, chili peppers, sugar and black beans and add to oil.

Add onions and stir for 10 seconds. Add crawfish and saute with wine and light soy sauce.

Add chicken stock and cover. When mixture comes to a boil, add seasonings and corn

starch, stir until thickened. Spread beaten egg over mixture. Reduce heat and cover for l0

seconds more. Remove to serving platter and garnish with green onions.

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