| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dishes, Vegetarian, Pasta, Couscous, Etc. |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable broth; or more |
| 2 |
tb |
Minced peeled gingerroot |
| 3 |
|
Garlic cloves; crushed |
| 2 |
c |
Sliced baby carrots |
| 2 |
c |
Sliced baby zucchini |
| 1 |
|
Red bell pepper; seeded and chopped |
| 1 |
|
Yellow bell pepper; seeded and chopped |
| 1 |
ts |
Vegetarian bouillon granules; dissolved in |
| 3/4 |
c |
Boiling water |
| 2 1/2 |
c |
Orzo; cooked |
INSTRUCTIONS
I modified this to be fatfree. I also added some Kikkomin Stir Fry Sauce
while stir frying to keep it from getting too dry.
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. POINTS per serving: 3
Recipe by: Weight Watchers Week 2 Daily Coach booklet, modified
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Mar 15,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”