Preparation / Directions:
In large heavy sauce pan heat sesame oil. Add red, yellow, and green bell pepper and sauté. Add green onions, bok choy, bamboo shoots, shiitake mushrooms and carrots, and sauté. Add remaining ingredients, cook until al dente. Place mixture in colander, 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 350F oven and cook until phyllo dough browned. Place sauces, each on one side of plate, and serve strudel on top of the sauces. Can add less ginger, if desired. Can also substitute shrimp
Serve with Plum Ginger Sauce and Leek Mustard Sauce
Source: Chef Brit Shockley of Broussards Catering... February Cooking Class at The Kitchenary