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READY IN:
24mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a wok or large skillet over low heat, heat the oil.
  2. Saute the gingerroot and garlic until deep brown, 4 to 5 minutes; keep the heat low so they don't burn.
  3. Increase the heat to high; add the carrots.
  4. Stir-fry, adding the zucchini, bell peppers and dissolved bouillon, until the vegetables are tender-crisp, about 3 minutes.
  5. Add the orzo and pepper; toss to combine.
  6. Serve immediately.

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