Crayfish Campfire Stir-Fry in a Long Handle Wok
Get ready for an outdoor feast with this Crayfish Campfire Stir-Fry recipe, perfect for cooking over a live fire. Tender crayfish tails complement crisp vegetables, all enveloped in a savory soy sauce infusion, enlivened with cayenne and fragrant ginger. This easy-to-make, flavor-packed dish is sure to elevate your campfire gatherings under the stars.
ingredients
- 2 dozen crayfish tails
- ½ cup sliced fresh mushrooms
- ½ small onion, thinly sliced
- 2 stalks celery, thinly sliced
- 2 tablespoons peanut oil
- 1 teaspoon cornstarch
- ¼ cup reserved water from cooking crayfish
- ¼ cup soy sauce
- ¼ teaspoon cayenne pepper
- 1 small piece ginger root
steps
- 1.
Over a live fire, heat the peanut oil in a Barebones Long Handle Wok.
- 2.
Carefully peel the ginger root, then add it to the hot oil, sautéing for a minute to release its flavor. Discard the ginger.
- 3.
Add the sliced mushrooms, celery, and onion to the wok, stir-frying for about 3-4 minutes until tender; then remove and set aside.
- 4.
In a small bowl, combine the reserved crayfish cooking water, soy sauce, and cornstarch, stirring until smooth.
- 5.
Pour this mixture into the hot wok, stirring constantly until it reaches a boil and thickens slightly.
- 6.
Return the sautéed vegetables and the crayfish tails to the wok, sprinkling with cayenne pepper to taste. Mix well.
- 7.
Cook for an additional 2-3 minutes until the crayfish are heated through. Serve hot and enjoy your wilderness feast!
Releated Recipes
