Heat the wok over high heat. Add oil ands swirl to coat. Add the pork and stir-fry 6 minutes, browning on all sides. Remove pork from pan. Add the onion, carrot, ginger, and garlic to the wok and stir-fry 2 minutes.
Combine stock, brown sugar, fish sauce, soy sauce, cornstarch, rice vinegar, and crushed red pepper in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil. Reduce heat and simmer 4 minutes or until sauce is thick and bubbly. Return pork to the work and cook 1 minute, stirring to coat. Serve with suggested accompaniments.