In a large microwaveable bowl, place the snow peas and water, cover with vented plastic wrap and microwave for 5 minutes, or until crisp-tender.
Stop and stir after 3 minutes. Drain.
Bring the vinegar and sugar substitute to a boil in a small saucepan over medium-high heat.
Cook, stirring frequently, for 3 minutes, or until the mixture is reduced to 2 tablespoons. Remove from heat.
In a large nonstick skillet, warm the oil over medium heat. Add the bell pepper and garlic and cook for 2 minutes, or until crisp-tender. Add the snow peas, salt, black pepper and the vinegar glaze. Toss to mix.