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Orange-Ginger Pork Stir-Fry



Adapted from Hy-Vee "seasons" recipe


  • 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


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


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