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Hazelnut wok vegetables
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Side-dishes, Skillet & Wok, Vegetables, Wok |
| Yield: |
6 |
| Rating: |
0 |
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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 ?lemon | | | Soy sauce to taste |
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Procedures:
| 1 | Yield: 6 to 8 servings. | | 2 | Heat oil, garlic, ginger root and hazelnuts in a wok or large skillet. | | 3 | Add onion, celery, pepper and beans; stir-fry over high heat about 4 minutes. | | 4 | Stir in mushrooms, carrots, zucchini, bok choy and tofu; cover and steam until tender (3-5 minutes). | | 5 | Add lemon juice and soy sauce; serve over rice. | | 6 | * cookfdn brings you this recipe with permission |
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