Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: drain pineapple juice into a measuring cup and set both juice and chunks aside. heat oil in wok or large skillet over high heat. saute onion, pepper and garlic for 5 minutes. combine soy sauce, vinegar, pineapple juice, brown sugar, granualted sugar, and cayenne in a large measuring cup. mix well and pour over vegetables. add pineapple chunks and shimp to wok and bring to a simmer. combine cornstarch and water, then pour into wok. cook for a few more minutes, stirring constantly until sauce thickens. serve over rice or couscous.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables