Mix together the orange zest and juice (reserving 1 tbsp of the juice), with the chilli , soy sauce and the ginger. Add the pork strips and set aside, for about 5 minutes.

Place the cornflour in a small cup and stir in the reserved orange juice.

Heat the oil in a wok or large frying pan until very hot. Using a slotted spoon, remove the pork from the marinade and add to the pan (keep the marinade for later) and stir continuously for 3 minutes.

Add the vegetables to the pan and stir- fry for 2-3 minutes, until just tender.

Stir in the reserved marinade and the blended cornflour mixture. Stirring continuously, cook for 1-2 minutes until the sauce thickens and coats the pork and vegetables.