Cook the rice: Place the rice and a large pinch of salt in a large pot with enough water to cover by 3 inches. Bring to a boil and cook for about 25 minutes, until tender. Drain when finished (like pasta).

Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Halve, peel, and thinly slice the red onion. Peel and mince the ginger. Mince or grate the garlic. Finely chop the cilantro. Trim the sugar snap peas. Halve 1 lime; cut the other lime into wedges.

Prep the pork: Cut the pork tenderloin into 1-inch cubes and toss in a medium bowl with the cornstarch and a large pinch of salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add the pork to the pan and cook, tossing for 3-4 minutes, until browned. Remove from the pan and set aside.

Heat another large drizzle of oil in the same pan over medium-high heat. Add the onion, garlic, and ginger to the pan. Cook, tossing for 2-3 minutes, until softened. Add the bell pepper to the pan and cook for another 4-5 minutes, until softened. Season with salt and pepper.

Add the sugar snap peas to the pan and cook for another 2-3 minutes, until crisp-tender. Stir in the pork, hoisin sauce, cilantro, and the juice of 1 lime. Toss for 1 minute, until heated through. Serve the hoisin pork stir-fry on a bed of brown rice, with lime wedges for squeezing over. Enjoy!