HAZELNUT WOK VEGETABLES

HAZELNUIT WOK VEGETABLES

2 tablespoons oil
2 cloves garlic, minced
2 teaspoons grated ginger root
1 cup coarsely chopped Oregon hazelnuts
1 small onion, diced
2 stalks celery, cut diagonally
1 green pepper, cut into strips
1/2 pound green beans, cut diagonally
1/2 pound mushrooms, quartered
2 carrots, cut diagonally into thin slices
1 small zucchini, sliced
1 small bunch bok choy
OR
1 small bunch chard
1/4 pound tofu, cubed (optional)
Juice of 1/2 lemon
Soy sauce, to taste

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.

Makes 6 to 8 servings.