Ingredients

1 pound pork tenderloin, cut into 1/4-inch-thick slices 2 garlic cloves, minced 2 teaspoons olive or canola oil 10 ounces fresh or frozen sugar snap peas 3 tablespoons reduced-sodium soy sauce 2 tablespoons white wine vinegar or distilled vinegar 1 tablespoon molasses 3/4 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes Hot cooked rice

Procedure

In a nonstick skillet, stir-fry pork and garlic in hot oil for 6 minutes or until meat is no longer pink. Remove from skillet. In same pan, cook the peas in soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve over rice.