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.