Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a sauce pan, heat oil on low heat. fry the shallots until golden brown. remove and set aside. add the whole chilis and stir frequent as the chilis will cook very fast. they will turn darker when they are done. remove the chilis and set aside. add the rest of the ingredients. let the sauce simmer for one or two minutes. remove and serve in a small bowl. the sauce will get thicker as it cools. sprinkle the fried shallot and chili on top. if you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.

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