Prepare quick pickled carrots by placing rice vinegar in a medium bowl or in a mason jar) stir in sugar and salt until completely dissolved. Add julienned carrots and cover tightly with plastic wrap. Let carrots marinate at least 20 min. at room temperature. (or refrigerated for anywhere from 1 hr. – overnight)

Heat a large skillet or wok over high heat. Add oil to pan; swirl to coat. Add pork; cooking until browned on all sides (approx. 6-8 min.). Remove pork from pan and set a side.

Return pan to heat ( add a splash of sesame oil if necessary). Add shallot, ginger and garlic. Cook , stirring occasionally until slightly softened ( about 2 min.). Add brown sugar, soy sauce, sriracha, ¾ cup water and corn starch and bring to a boil. Reduce heat to simmer until sugar dissolves and sauce starts to thicken (about 4 min.). Return pork to the pan, stirring to coat and let cook an additional 1-2 min.

Serve pork over cooked rice or cauliflower rice and generously top each serving with fresh cilantro, fresh mint, pickled carrots and chopped peanuts.