Hazelnut wok vegetables

6 Servings

Ingredients

QuantityIngredient
2tablespoonsOil
2Garlic cloves; minced
2teaspoonsGrated ginger root
1cupCoarsely chopped hazelnuts (Oregon hazelnuts)
1smallOnion; diced
2Celery stalks cut diagonally
1Green pepper cut into strips
½poundsGreen beans; cut diagonally
½poundsMushrooms, quartered
2Carrots; cut diagonally into thin slices
1smallZucchini; sliced
1smallBunch bok choy or chard
¼poundsTofu, cubed (optional)
Juice of 1/2 lemon
Soy sauce to taste

Directions

Yield: 6 to 8 servings.

Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet. Add onion, celery, pepper and beans; stir-fry over high heat about 4 minutes. Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover and steam until tender (3-5 minutes). Add lemon juice and soy sauce; serve over rice.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board