1 lb. sugar snap peas
1 onion
1 lb. pork tenderloin
2 tbsp. oil
Salt to taste
2 tsp. minced fresh ginger
1/4 tsp. hot red pepper flakes

String the peas and cook in a large pot of boiling salted water until tender, 5 minutes. Drain. Chop onion. Cut pork into 1/2 inch slices. Cut each slice into thin strips.

Heat 1 tablespoon oil in a wok or large fry pan over medium-high heat. Add the chopped onion and 1 teaspoon salt. Cook, stirring until softened, about 5 minutes. Add the remaining 1 tablespoon oil. When hot, add the pork strips and cook, stirring until browned, about 2 minutes. Add ginger, cover and cook until meat is done, 2 minutes. Stir in pepper and peas. Serve on rice.