Combine the hoisin and soy sauces and vinegar in a bowl and set aside.
Heat the oil in a wok or large frying pan until starting to smoke, add the garlic, ginger and chilli and stir-fry over a high heat for 10 seconds. Add the pork fillet and stir-fry for 2–3 minutes until golden. Remove with a slotted spoon.
Add the sugar snap peas and broccoli florets to the pan and stir-fry for 1 minute. Add the measurement water and cook for a further 1 minute.
Return the pork to the pan, add the sauce mixture and cook for 1 minute until the vegetables are cooked. Serve with steamed rice.