Ingredients
- 6 bok choy juilliened
- 4 bamboo shoots
- 2 garlic mince (cloves)
- 2 carrot (julienned)
- 1 filo dough
- 1 crawfish tails
- 1 green bell pepper juilliened
- 1 bell pepper (yellow)
- 1 bell pepper juilliened (red)
- 1 onion juilliened (yellow)
- 425 gr melted butter
- 45 ml soy sauce
- 30 ml hoisin sauce
- 30 gr ginger (fresh)
- 20 gr shiitake mushrooms (sliced)
- 16 ml sesame oil
- 1 gr cayenne pepper
- 1 gr cracked black pepper
- some green onion
In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and saute. Add green onions, bokchoy, bamboo shoots, shiitake mushrooms and carrots, and saute. Add remaining ingredients, cook until al dente. Place mixture in collander, allow to drain and cool. Melt butter, place filo sheets on work surface. Brush melted butter in between sheets (7 sheets total) Place crawfish mixture at bottom end. Roll tightly and seal with melted butter. Place in 350 degree oven and cook until phyllo dough browned. Place sauces, each on one side of plate, and serve studel on top of the sauces. Can add less ginger, if desired. Can also substitute shrimp
