DO-AHEAD TIP: Marinate pork for 2 hours (see recipe).
In a bowl, combine soy sauce, wine (or juice/vinegar), garlic, gingerroot and pork strips; cover and refrigerate for 2 hours. Drain pork strips, reserving marinade.
Heat a skillet coated with a little olive oil over medium-high heat; add pork strips and cook until browned; remove from skillet and set aside.
In a cup, combine cornstarch and water; set aside. Recoat skillet with a little olive oil; add onion, carrot and zucchini and sauté for 2 minutes.
Add cornstarch/water mixture and reserved marinade. Bring to a boil then reduce heat and simmer for 3 minutes or until sauce has thickened. Stir in bok choy, snow peas, bean sprouts and pork strips; heat through.