WW Points: 3
1 tablespoon olive oil
2 tablespoons ginger root — minced and peeled
3 cloves garlic — crushed
2 cups baby carrots — sliced
2 cups baby zucchini — sliced
1 red bell pepper — seeded and chopped
1 yellow bell pepper — seeded and chopped
1 teaspoon chicken bouillon granules — dissolved in 3/4 cup boiling water
2 1/2 cups cooked orzo
1/8 teaspoon freshly ground pepper — or to taste
In a wok or large skillet over low heat, heat the oil. Saute the ginger root and garlic until deep brown, 4-5 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.
Per Serving: 168 Calories; 3g Fat (17.9% calories from fat); 6g Protein; 30g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 94mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fat.