1Mix 2 teaspoons orange-pineapple juice and the cornstarch; set aside.
2Mix 1/4 cup orange-pineapple juice, the sugar, black beans, vinegar, soy sauce, sesame oil and chilies in 10-inch skillet or wok; heat to boiling. Add shrimp; stir-fry 3 to 5 minutes or until shrimp are pink and firm.
3Stir in cornstarch mixture. Cook and stir about 30 seconds or until thickened. Stir in onions.