Prepare your vegetables by cutting the broccolini in half lengthwise, and then widthwise and finely slicing the capsicum, discarding the seeds. Slice up the chilli if using.

Make the sauce. Into a jar place the soy sauce and hoisin sauce. Peel the ginger and garlic and then using a fine grater or a microplane, grate into the jar with the sauce. Shake the jar to combine the sauce.

Heat a wok or medium sized frying pan over high heat with a splash of canola oil or another light tasting cooking oil. When hot, add the pork strips and stir fry, moving the strips around the pan until they start to brown. Add about half of the sauce and toss through the pork until coated and the pork is almost cooked through. Remove from the pan and sit aside on a plate.

Put the wok back on the heat with another splash of oil and add in your broccolini and capsicum. If you want a slightly milder flavour of the chilli through the dish you can also cook it with the veggies in this step, otherwise you can save it to serve on top. Add the remaining sauce and cook the veggies for a couple of minutes or until just starting to soften.

Add the pork back into the wok (including any sauce/juices) with the vegetables and toss through to finish cooking and heat through for a couple of minutes.

Serve immediately over a bed of cooked white rice and top with fresh chilli if desired.