Whisk soy sauce, vinegar, sesame oil, ginger, chili paste, and half the garlic together in a small bowl.
Heat 2 tablespoons of olive oil in a large skillet (or wok) over medium-high heat. Add pork and stir fry 3 – 4 minutes until just browned.
Transfer the pork to a plate and wipe the skillet clean.
Heat the remaining 2 tablespoons of olive oil in the skillet over medium-high heat. Add onion, carrot, and bell pepper. Stir fry for 3 – 4 minutes until onion starts to soften.
Stir in chopped bok choy stems, zucchini, and remaining garlic. Stir fry about 3 minutes until stems begin to soften.
Add the pork back to the skillet along with the chopped bok choy leaves and green onions. Mix well and cook for 1 minute.
Add in the soy sauce mixture and stir to combine well. Turn heat off and continue to stir for about 1 minute for the sauce to thicken.
