Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the pork, let marinate for 15 minutes.
In a small bowl, mix together the fish sauce, sugar and shaoxing wine to make the sauce. Set aside.
In a large frying pan, heat 1 tablespoon oil over high heat. Stir-fry the pork until cooked through, 4-5 minutes. Set aside.
In the same frying pan, heat 1 tablespoon oil over high heat. Stir-fry the garlic, spring onions and shallots until fragrant, 3-4 minutes. Stir in the onion with salt and cook until soft, 3-4 minutes. Add the carrot and baby corn and mix well. Stir in the pork and sauce, mix well, heat through. Sprinkle with Thai basil and serve.
Shaoxing wine and Thai basil can be purchased in Chinese/Oriental speciality stores.