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 Source: Chef Brit Shockley of Broussards Catering... Febuary Cooking Class at The Kitchenary Serve with Plum Ginger Sauce and Leek Mustard Sauce Source: Brit Shockley, Febuary Cooking Class at the Heymann Kitchenary Recipe By : Rhonda Guilbeaux File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (222g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 705 (83%)|
|Amt Per Serving||% DV|
|Total Fat 78.3g||104 %|
|Saturated Fat 47.6g||238 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 243.2mg||75 %|
|Sodium 961.2mg||33 %|
|Potassium 190.1mg||5 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 25.7g|
|Protein 11g||16 %|
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Calories per serving: 845
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