Sweet and Sour Stirfry

I haven't posted on cooking in a while, and that's largely because I've been living on sandwiches and Amy's frozen meals. Well I finally had a few things in the fridge that I wanted to use up, and decided to put something together - a pepper and onion sweet and sour stirfry. I've had some trouble in the past finding a good balance between the sweet and sour, but this one turned out pretty good. The tamari and pineapple juice complement each other fairly well, and the chili flakes add a nice bit of spiciness. If I had some, I would have added some tofu. Here's the recipe:

2 medium carrots
2 green peppers
2 small yellow onions
garlic to your taste (I like to use a lot)
1/2 cup chopped pineapple
6-8 oz pineapple juice
1/4 cup tamari
1/4 cup chopped fresh cilantro
1 tbsp red chili flakes

Start by cooking the chopped carrots over medium-high heat for about 1-2 minutes. Add onion, garlic and peppers, cook for 5-7 minutes. Add pineapple, juice and tamari, cook for 2-3 minutes. Add cilantro and chili flakes, cook for 1-2 minutes. Remove from heat, serve over rice.