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