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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Vegetable broth; or more |
| 2 Esslöffel | Minced peeled gingerroot |
| 3 | cloves garlic crushed |
| 2 Tasse | Baby carrots sliced |
| 2 Tasse | Sliced baby zucchini |
| 1 | Red bell pepper; seeded and chopped |
| 1 | Yellow bell pepper; seeded and chopped |
| 1 Teelöffel | Vegetarian bouillon granules; dissolved in |
| 3/4 Tasse | water boiling |
| 2 1/2 Tasse | Orzo; cooked |
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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
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