Instructions: 1. In a wok or large skillet, heat the oil over low heat. Saute the gingerroot and garlic until deep brown, 4-5 minutes.
2. Increase the heat to high; add the carrots. Stir-fry, adding the zucchini, bell peppers and bouillon, until the vegetables are tender-crisp, about 3 minutes.
3. Add the orzo; toss to combine. Serve immediately.
NOTES : REVIEW by Kathleen Schuller, Fat-Free Recipe Archive, 1999-Mar: "I modified this to be fatfree. I also added some Kikkoman Stir Fry Sauce while stir frying to keep it from getting too dry." REVIEW by Hanneman, Veg-Recipes, 2001-Oct: "Finally tried this and I too added a teriyaki style stir fry sauce - diluted - to keep it from being too dry. Very refreshing with the fresh ginger and vegetables. Colorful presentation. Served with hot green tea. This would travel well as a cold salad."
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.