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Hazelnut wok vegetables

Yield: 6 Servings

Ingredients:

• 2 tb Oil
• 2 Garlic cloves; minced
• 2 ts Grated ginger root
• 1 c Coarsely chopped hazelnuts -(Oregon hazelnuts)
• 1 sm Onion; diced
• 2 Celery stalks -- cut diagonally
• 1 Green pepper -- cut into strips
• 1/2 lb Green beans; cut diagonally
• 1/2 lb Mushrooms quartered
• 2 Carrots; cut diagonally -- into thin slices
• 1 sm Zucchini; sliced
• 1 sm Bunch bok choy or chard
• 1/4 lb Tofu

Instructions:

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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