Orzo With Garlic-Ginger Vegetables

• 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

1. In a wok or large skillet over low heat, heat the oil.
2. Saute the gingerroot and garlic until deep brown, 4 to 5 minutes; keep the heat low so they don't burn.
3. Increase the heat to high; add the carrots.
4. Stir-fry, adding the zucchini, bell peppers and dissolved bouillon, until the vegetables are tender-crisp, about 3 minutes.
5. Add the orzo and pepper; toss to combine.
6. Serve immediately.

olive oil, gingerroot, garlic, baby carrots, zucchini, red bell pepper, yellow bell pepper, chicken bouillon granule, boiling water, pasta, fresh ground pepper

Taken from www.food.com/recipe/orzo-with-garlic-ginger-vegetables-40922 (may not work)