1/2 package rice noodles (3 1/2 oz total)
3/4 C sweet-and-sour sauce
1/4 C water
1 T grated fresh ginger
1 tsp orange zest
1 T orange juice
1 1/2 T of The Olive Bin's Blood Orange Olive Oil (Fused)
1 T of The Olive Bin's Honey Ginger Balsamic Vinegar
1 T + 1 T of The Olive Bin's Japanese Toasted Sesame Oil
3 carrots, thinly sliced
1 1/2 C sugar snap peas
1 yellow bell pepper, seeded and thinly sliced
1 lb boneless top pork loin, thinly sliced
Orange-Ginger Pork Stir-Fry
Ingredients
Number Of Servings: 4
Directions
- Fill a 3-qt saucepan two-thirds full of water; bring to boiling. Add rice noodles and cook for 3 minutes. Drain and set aside.
- Meanwhile, in small bowl, stir together sweet-and-sour sauce, 1/4 C water, ginger, orange zest, orange juice, Blood Orange olive oil, and Honey Ginger balsamic vinegar; set aside.
- In large skillet, heat 1 T Sesame oil over medium to medium-high heat. Add carrots; stir-fry for 3 minutes. Add snap peas and pepper; cook 3 minutes more. Remove vegetables from skillet.
- Add remaining Sesame oil to skillet. Add pork; stir-fry just until no pink remains. Stir vegetables and sauce into skillet with pork. Cook for 2 to 3 minutes or until heated through.
Additional Info
Adapted from Hy-Vee "seasons" recipe
