Cut the strips of bacon in half lengthwise. This should give you 8 thin strips of bacon total. Wrap each shrimp with one thin strip of bacon.
Season both sides with salt and pepper.
Heat up cooking oil 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. Set aside.
Toss the garlic 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 till aromatic. Be careful not to burn it!
Add the carrots, snow peas and baby corn. Stir-fry for about 2 minutes.
Add water or chicken stock and soy sauce to the pan. Make sure you scrape the bottom of the frying pan well - that's where all the flavor is! (Make sure you use a wooden spatula so you don't scratch your frying pan)
Add the cornstarch mixture (cornstarch + water). Let it boil for a few seconds before turning off the heat. The sauce should thicken up really quickly.