Cut the Bacon (4 slice) half lengthwise. Wrap each Large Shrimp (8) with one thin strip of bacon and season both sides with Salt (to taste) and Ground Black Pepper (to taste).
Heat up Cooking Oil (2 tablespoon) in a large shallow frying pan over medium-high heat. Place the bacon wrapped shrimp on to the pan. Don't move them! Let them sit for a minute, then use a pair of tongs to flip them over to cook the other side for another minute.
Remove the bacon wrapped shrimp from the pan and set aside.
Toss the Garlic (3 clove) in the same frying pan you used to cook the shrimp. If you're using whole cloves of garlic, get the cloves really brown for a really rich, roasted garlic flavor. If using minced garlic, just fry until aromatic. Be careful not to burn it!
Add in Carrot (1/4 cup), Snow Peas (1/2 cup), and Baby Corn (1/2 cup). Stir-fry for about 2 minutes.
Add Water (1/3 cup) and Soy Sauce (1 tablespoon) to the pan. Make sure you scrape the bottom of the frying pan well to get all the flavor up.
Mix Corn Starch (2 teaspoon) and Water (2 tablespoon) to make a cornstarch mixture and add that into the pot. Let it boil for a few seconds before turning off the heat. The sauce should thicken up really quickly. Serve immediately with steamed rice.