Kung Pao Shrimp with Rice

So I was staring into the freezer looking for what meat I was going to use for dinner's stir fry and saw shrimp, which needed used. So was born Kung Pao Shrimp:

Ingredients:

• 1 bag (14oz) raw shrimp, shelled and deveined.
• 2 tbsp mirin (sweetened rice wine)
• 2 tbsp soy sauce
• 1 tbsp corn starch dissolved into 1 tbsp water
• 1 tsp hot chili paste (adjust to level of required spice)
• 1 tsp rice viengar
• 2 tsp brown sugar
• 1 onion, sliced
• 2 cloves garlic
• 2 carrots, peeled and sliced 
• 1/2 c water
  

I like the onion and carrots sliced into sticks, but pick your favorite veggie shapes.
To do:

• Mix the mirin, soysauce, 1 tbsp oil, cornstarch/water, chili paste, vinegar and sugar in a small bowl. Set aside
• Heat 1 tsp oil in skillet until shimmering on medium to medium high heat. Saute shrimp until they turn pink on both sides. Place in a bowl and set aside. Wipe skillet clean.
  
• Heat remaining oil in skillet until shimmering on medium heat. Add onions and garlic. Cook until translucent.
• Add carrots and shrimp back to pan. Add sauce mixture and water. Simmer until the sauce has thickened.
• Serve with rice.

For the WW included, it's 5 points plus rice (1 c white rice is 4 pts.) Inspired by this  Kung Pao Chicken recipe.