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Sautéed Vegetable Strudel | |
| 4 servings | ||
| Amount | Measure | Ingredients |
| 1 | ea | Yellow squash, fine. julienne |
| 1 | ea | Italian squash (green), fine julienne |
| 1/2 | oz | Carrots, fine julienne |
| 1 | ea | Baby bok choy, tops only, chiffonade |
| 1/3 | cup | Broccoli, chopped |
| 3 | ea | Phyllo sheets |
| 1 | Tbsp | Butter |
| 1 | Tbsp | Sesame oil |
| 1 | Tbsp | Chili oil |
| 1 | clove | Garlic, minced |
| 1 | tsp | Ginger, minced |
| 1 | tsp | Shallots, minced |
| To taste | Salt and Pepper | |
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Procedures 1. Sautee garlic, shallots and ginger in butter . 2. Add vegetables, sauté until done. 3. Season to taste with salt and pepper . 4. Chill vegetables. 5. Brush phyllo with sesame and chili oil, sprinkle with chopped fresh herbs. 6. Place vegetables in center, roll phyllo into egg roll shape. 7. Sear on stove top, finish heating through in 350° Oven |
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