Orange-Ginger Pork Stir-Fry

Recipe

Main Dish
Orange-Ginger Pork Stir-Fry

Primary Media

Orange-ginger pork stir-fry over noodles

User Rating

4 out of 5 stars
Rate it:
14 ratings

Recipe Data

4
Servings
15min
Prep
30min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    ½(7-oz.) pkg rice sticks, or rice noodles
    ¾ c.Hy-Vee sweet and sour sauce
    ¼ c.water
    1 tbsp.fresh ginger, grated
    1 tsp.orange zest
    3 tbsp.orange juice
    2 tbsp.Hy-Vee vegetable oil, divided
    3carrots, thinly bias-sliced
    1 ½ c.sugar snap peas
    1yellow bell pepper, seeded and thinly sliced
    1 lbs.boneless top pork loin, thinly bias-sliced

    Things To Grab

    • 3-quart saucepan
    • Small bowl
    • Whisk
    • Large skillet
    • Meat thermometer

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Nutrition facts

    Servings

    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 70mg
    • Sodium: 530mg
    • Total Carbohydrates: 49g
    • Protein: 30g

    Daily Values

    0%
    Vitamin A 160%
    0%
    Vitamin C 130%
    0%
    Iron 8%
    0%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Spring 2015.