Pork Stir Fry

5 tbsp reduced-sodium soy sauce
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp cornflour
2 tbsp sesame oil, divided
500 g pork tenderloin, cut into strips
1 fresh red chilli pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 orange bell pepper, chopped
1 head bok choy, leaves & stalks separated, chopped
2 crowns broccoli, chopped
1 tsp ground ginger

Whisk soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, and cornflour together in a small bowl.
Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2-4 minutes. Transfer pork to a plate and return wok to heat.
Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chilli pepper and garlic in hot oil until sizzling, 15-30 seconds. Add onion and orange pepper to frypan then cook and stir until onion starts to soften, 2-3 minutes. Stir chopped bok choy stalks into onion mixture then cook and stir until stems begin to soften, about 3 minutes.
Stir broccoli into bok choy mixture, cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture then cook and stir until well-combined. Season pork mixture with ginger then cook and stir until bok choy starts to wilt and broccoli is tender, 5-7 minutes.