Ingredients
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1 (1.9 oz) pkg mini fillo cups
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1 bunch green onions
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1 (1 inch) chunk fresh ginger
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1 tbsp sesame oil
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1 tbsp minced garlic
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1 cup shredded cabbage
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1/2 cup shredded carrots
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1 tbsp soy sauce
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1/4 cup Thai sweet chili sauce
Steps
1
Preheat oven to 350°F. Toast the fillo cups according to package directions.
2
Thinly slice the green onions, separating the dark green parts from the light green and white parts. Peel and grate the ginger. In a large skillet, heat the oil on medium. Add the light green and white green onions and garlic. Cook 3 min., until golden, stirring.
3
Add the ginger, cabbage, carrots, and soy sauce. Cook 6 min., stirring often, until vegetables are soft.
4
Divide cabbage mixture among fillo cups and drizzle with Thai sweet chili sauce. Garnish with reserved dark green parts of onion.
Tips
Thai sweet chili sauce a bit too spicy? Try duck sauce mixed with a splash of rice vinegar instead as a mild substitute.
