GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh coriander, 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