1.Cook rice in a large saucepan of boiling water, uncovered, for 30 minutes or until tender. Drain.
2.Meanwhile, combine sauces and sugar in a small jug; stir until sugar dissolves.
3.Lightly spray a heated wok with oil; stir-fry pork and onion, in three batches, over high heat, for 2 minutes or until browned.
4.Return pork mixture to the wok with capsicum, ginger and the sauce mixture; stir-fry for 2 minutes or until capsicum is tender. Remove from heat. Add half the basil and toss to combine.
5.Place choy sum in a heatproof bowl; cover with boiling water, drain well.
6.Spoon rice and choy sum between serving plates. Top with stir-fry mixture; sprinkle with remaining basil.
Use vegetables of your choice such as green beans, snow peas or buk choy. Use sliced chicken breast or thinly sliced beef rump steak as an alternative to the pork fillet. Use regular basil if thai basil is unavailable.Note