Directions:
- In a wok or large skillet over low heat, heat the oil.
- Saute the gingerroot and garlic until deep brown, 4 to 5 minutes; keep the heat low so they don't burn.
- Increase the heat to high; add the carrots.
- Stir-fry, adding the zucchini, bell peppers and dissolved bouillon, until the vegetables are tender-crisp, about 3 minutes.
- Add the orzo and pepper; toss to combine.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.26 Kcal (1173 kJ) | ||
| Calories from fat | 112.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 19% | |
|---|---|---|---|
| Cholesterol | 7.46mg | 2% | |
| Sodium | 319.26mg | 13% | |
| Potassium | 982.86mg | 21% | |
| Total Carbs | 34.6g | 12% | |
| Sugars | 11.2g | 45% | |
| Dietary Fiber | 7.01g | 28% | |
| Protein | 9.4g | 19% | |
| Vitamin C | 103.7mg | 173% | |
| Vitamin A | 2.7mg | 89% | |
| Iron | 27.6mg | 153% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 55.04 Kcal (230 kJ) | ||
| Calories from fat | 22.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 19% | |
|---|---|---|---|
| Cholesterol | 1.46mg | 2% | |
| Sodium | 62.69mg | 13% | |
| Potassium | 193.01mg | 21% | |
| Total Carbs | 6.79g | 12% | |
| Sugars | 2.2g | 45% | |
| Dietary Fiber | 1.38g | 28% | |
| Protein | 1.85g | 19% | |
| Vitamin C | 20.4mg | 173% | |
| Vitamin A | 0.5mg | 89% | |
| Iron | 5.4mg | 153% | |
| Calcium | 14.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
