Sweet And Sour Shrimp & Vegetables - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
1 onion, chopped into large pieces
4 carrots, chopped into large but thin pieces
2 cloves garlic, minced
1/3 cup soy sauce
2 tablespoons brown sugar
1 cup pineapple juice
4 tablespoons rice wine vinegar
1/3 teaspoon cayenne (or more to your tastes)
1/2 lb shrimp, peeled and deveined (about twenty or so 26-30 count shrimp)
1 1/2 - 2 tablespoons cornstarch
water
10 small pineapple chunks (optional)

Preparation

In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently.
Allow the carrot to cook for about 4 minutes.
Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so.
In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne.
Add your liquid mixture to the skillet and bring to a heavy simmer.
Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes.
Don't overcook your shrimp.
At this time, you can throw in your pineapple chunks if you wish to use them.
While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use).
Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all.
You may turn your heat down to medium-low.
Serve with rice.
ENJOY!