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1
Bash up the ginger, garlic, sea salt and five spice powder in a mortar, until it holds together in a paste. Mix in the sesame oil, chili paste, and soy sauce. Add the pork and this saucy paste to a medium bowl, and toss to coat evenly. Set aside to marinate while preparing the vegetables and cooking the rice. Toss some more, when you think of it.
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2
Heat cooking and sesame oil in a large wok over high heat, until nearly smoking. Carefully slide the pork into the hot wok to fry quickly, stirring some, but letting it brown at the edges: 4-6 minutes? Do not overcook. At the end of the cooking, toss in the brown sugar to melt and caramelize slightly.
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3
Remove pork with slotted spoon, leaving behind the spicy oil. Season the resting pork generously with black pepper.
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4
Begin stir frying the vegetables, starting with the onion, garlic flowers, and carrots; try to work up the brown bits from the wok into the mixture. After things begin to soften (3 min) add the red pepper, snow peas, and the coarser bits of bok choi; continue frying until things start to brown a little (especially the snow peas). Finally add the bok choi leaves.
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5
When all the vegetables are nicely cooked, add the pork back in. Stir to combine and reheat the pork. Toss in the basil (if you have it).
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6
Finish with a hearty splash of soy sauce, tossing to combine, and bring up more of the brown bits from the pan. Finally remove from the heat and jazz with the lemon juice, more pepper if you'd like, and additional soy sauce to taste.
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7
Serve in bowls over rice.
