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Hazelnut Wok Vegetables

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      Title: HAZELNUT WOK VEGETABLES
 Categories: Vegetables, Side dish
      Yield: 6 Servings
 
      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, 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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