Recipe
Author
Hy-Vee Seasons Magazine
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 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
- Whisk
- Large skillet
- Meat thermometer
Directions
- 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.
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.