Hazelnut wok vegetables

Yield: 6 Servings

Measure Ingredient
2 tablespoons Oil
2 Garlic cloves; minced
2 teaspoons Grated ginger root
1 cup Coarsely chopped hazelnuts (Oregon hazelnuts)
1 small Onion; diced
2 Celery stalks cut diagonally
1 Green pepper cut into strips
½ pounds Green beans; cut diagonally
½ pounds Mushrooms, quartered
2 Carrots; cut diagonally into thin slices
1 small Zucchini; sliced
1 small Bunch bok choy or chard
¼ pounds Tofu, cubed (optional)
Juice of 1/2 lemon
Soy sauce to taste

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

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