Orzo With Garlic-Ginger Vegetables - cooking recipe

Ingredients

1 tablespoon olive oil
2 tablespoons minced peeled gingerroot
3 cloves garlic, crushed
2 cups sliced baby carrots
2 cups sliced baby zucchini
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 teaspoon chicken bouillon granule, dissolved in
3/4 cup boiling water
2 1/2 cups cooked orzo pasta
1/8 teaspoon fresh ground pepper, to taste

Preparation

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.