In a small bowl mix together the orange zest and juice (reserving 1 tablespoon of the juice), 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 hot. Using a slotted spoon, remove the pork from the marinade and add to the pan (reseve 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.

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