"Stir-Fried Cravfish Tails in a Wok on a Campfire Tripod 2 dozen crayfish tails 12 cup sliced fresh mushrooms 1/2 small onion, sliced thin 2 stalks celery, sliced thin 2 tablespoons peanut oil - teaspoon cornstarch 14 cup water from cooking crayfish 1/4 cup soy sauce 1/4 teaspoon cayenne pepper 1 small piece ginger root Heat the oil in the wok and cook and discard the ginger root. Cook the mushrooms, celery, and onion and remove. Mix the water from boiling the crayfish, soy sauce, and cornstarch and add to the wok. When the mixture is boiling add the cooked vegetables and crayfish tails. Add cayenne pepper, using more than the 1/4 teaspoon if you appreciate hot food."