Hazelnut Wok Vegetables

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.

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