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