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.
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