Stir-fried veggies find a delicious home in light and flaky phyllo shells with this Asian-inspired and meat-free recipe.
- 2 tablespoons peanut (or canola) oil
- 4 large eggs, lightly beaten
- 2 cups bok choy, finely chopped
- 2 cups Napa cabbage, shredded
- 1 cup fresh bean sprouts
- 4 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 4 tablespoons soy sauce
- 4 tablespoons water
- 2 teaspoon brown sugar
- 2 tablespoons butter
- 2 tablespoons olive oil
- 20 sheets Athens Phyllo Dough (9” x 14”), thawed
- 1/2 cup prepared Hoisin sauce
In a large wok or skillet, heat 1 tablespoon peanut oil until hot. Add eggs and quickly scramble. Remove the eggs from the pan and set aside. Heat the remaining 1 tablespoon of peanut oil. Add the bok choy, Napa cabbage, bean sprouts, ginger, garlic, red pepper flakes, soy sauce, water, and brown sugar. Stir-fry for about 5 minutes or until vegetables are wilted and well combined. Add the eggs and mix well. Remove from heat and set aside.
Melt butter with 2 tablespoons olive oil in a small saucepan over medium heat. Lightly brush 3â tart pans with butter-oil mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut six 4-inch circles from phyllo stack. Place cut circle in the buttered pan. Carefully push phyllo into pan, pressing firmly against bottom and sides. Repeat process 3 more times to make 24 tarts.
Bake empty phyllo shells in preheated 350°F oven for 8 – 10 minutes or until golden brown. Cool for 5 minutes. Remove phyllo shells from pans.
Spoon about 1 teaspoon of Hoisin sauce into each shell. Top with 2 tablespoons of the Mu Shu filling. Serve immediately.