Finely grate the rind and juice the orange into a bowl.

Add the soy sauce, sweet chili sauce, and cornstarch to the bowl.

Mix all the ingredients together thoroughly.

Set the mixture aside.

Heat a wok or large frying pan with low fat cooking spray over high heat.

Add the pork fillets to the wok and stir-fry for 2 minutes.

Grate the fresh ginger.

Add the grated ginger and crushed garlic to the wok with the pork.

Continue stir-frying for 2 more minutes.

Add the sliced carrot, thinly sliced red onion, sliced zucchini, broccoli florets, sliced mushrooms, and shredded white cabbage to the wok.

Continue stir-frying for 3-4 minutes, or until the vegetables are cooked but still crunchy.

Stir the orange juice mixture again.

Add the mixture to the stir-fry.

Cook for another 30 seconds or so, until the sauce has thickened.

Season with a little salt and pepper to taste.

Serve immediately.