Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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