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Put the pork cubes, lime zest/juice, ginger and red pepper flakes in a bowl and toss. Refrigerate for 30 minutes or more.
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When ready to start the dish put about 1 tablespoon of the olive oil in a very large skillet (13" if you have one) or wok and heat. When the oil is hot, add the pork cubes and stir quickly until almost done. Remove from pan and set aside.
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Add another tablespoon or two of the olive oil to the same pan and add in the onions, red pepper and the garlic. Saute for 4-5 minutes tossing as the vegetables cook. Stir in the soy sauce and red chili paste and add in the celery, mushrooms and stir-fry another 3-4 minutes then add in the pork and the sugar snap peas just until peas are hot.