Hazelnut Wok Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
2: Garlic cloves, minced
2 tsp: 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
1/2 lbs: Green beans, cut diagonally
1/2 lbs: Mushrooms, quartered
2: Carrots, cut diagonally - into thin slices
1 small: Zucchini, sliced
1 small: Bunch bok choy or chard,
1/4 lbs: Tofu, cubed, optional
Juice of 1/2 lemon,
Soy sauce to taste,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp