Sweet and Sour Shrimp Stirfry

This turned out way better than I expected, so that's always a good thing. I pretty much followed the recipe for the sauce part of it but I added in way more veggies than it called for and left out the cherries and green onions. I also doubled the sauce since I did add in a lot more veggies. Below is what I used.

12 tbsp. chicken stock
6 tbsp. ketchup
6 tbsp. sugar
6 tbsp. pineapple juice
4 tbsp. vinegar
4 tsp. soy sauce
1.5 tsp. crushed red pepper flakes
4 tsp. cornstarch
1 pound shrimp
1/2 tsp. powdered ginger (I didn't have fresh)
2-3 cloves minced garlic
2-3 tbsp. peanut or vegetable oil
1 cup thinly sliced onions
1 red bell pepper cut into strips
1 cup broccoli florets
1 cup chopped carrots
1 cup pineapple chunks

To make the sauce, in a bowl, combine 1/2 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1 teaspoon of the pepper flakes. Set aside. In a small bowl, combine the cornstarch with the remaining stock and stir to dissolve. Set aside. In a bowl, toss the shrimp with the ginger, garlic, and remaining pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions, peppers, broccoli and carrots and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples. Cook until the sauce is thick, about 1 minute. Remove from the heat and serve over rice.