Have all your seasonings and liquid ingredients pre-measured and in small bowls at the ready. Next prepare the vegetables. I try to cut each element of this dish into different shapes. I cut 1/3 of the onion off, remove the unwanted skin, and slice it into ¼ strips. I cut the three different peppers into squares, triangles, and rectangles. First cut the curly top off each one, then slice the pieces into 1”wide slices, then cut the shape. Not all pieces can be cut exactly, so what. Try to cut all the pieces approximately 1” square so they cook uniformly. I use a potato peeler the slice the baby carrots into paper thin slices the full length of the carrot. Finally I cut the pineapple rings like pie slices about 1” pieces. This dish has many elements, there are so many that preparation time is quite long. Having everything ready ahead of time is key to the success of this dish.
Heat the wok to smoking. Add the oil around the perimeter so it drizzles down to the center. Immediately add the garlic and onions, give a quick stir, next add all the peppers. Stir everything until it all shines with the hot oil. Add the pineapple and stir. Continue to stir fry until you see steam coming from around the wok. Now add all the liquids and dry seasonings EXCEPT the cornstarch mixture. Wait until the liquid comes to a full boil, stirring occasionally. Add the shrimp (or pork) tempura pieces and stir the hot liquid over them. Heat one more minute or so and bring the liquid back to a boil. Give the cornstarch mix a quick stir to recombine and add to the boil. Stir everything until the sauce thickens. Serve immediately over white rice.