Orange and ginger lend big fresh flavors to the bottled sauce used in this 30-minute dinner. Make this recipe even quicker by using cut-up veggies, available in the produce section.
Servings and Ingredients
|½||(7-oz.) pkg rice sticks, or rice noodles|
|¾ c.||Hy-Vee sweet and sour sauce|
|1 tbsp.||fresh ginger, grated|
|1 tsp.||orange zest|
|3 tbsp.||orange juice|
|2 tbsp.||Hy-Vee vegetable oil, divided|
|3||carrots, thinly bias-sliced|
|1 ½ c.||sugar snap peas|
|1||yellow bell pepper, seeded and thinly sliced|
|1 lbs.||boneless top pork loin, thinly bias-sliced|
Things To Grab
- 3-quart saucepan
- Small bowl
- Large skillet
- Meat thermometer
- Fill a 3-quart saucepan 2/3 full of water; bring to boiling. Add rice sticks and cook for 3 minutes. Drain and set aside.
- Meanwhile, for sauce, in a small bowl stir together sweet and sour sauce, 1/4 cup water, ginger, orange zest and orange juice; set aside.
- In a large skillet, heat 1 tablespoon oil over medium to medium-high heat. Add carrots; stir-fry for 3 minutes. Add snap peas and pepper; stir-fry for 3 minutes more. Remove vegetables from skillet.
Add remaining oil to skillet. Add pork; stir-fry just until cooked through (145 degrees). Stir vegetables and sauce into skillet. Cook for 2 to 3 minutes or until heated through.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 70mg
- Sodium: 530mg
- Total Carbohydrates: 49g
- Protein: 30g