Recipe - Frank Oriental Stir Fry

One half pound Franks, cut in pennywise
slices
3 tablespoon Sherry
2 tablespoon Soy Sauce
3 teaspoon Cornstarch
2 tablespoon Vegetable Oil
1 md Onion, coarsely chopped
6 Green Onions, cut in 1 1/2
in. lengths
1 Tomato, peeled, seeded, and
minced
2 Ribs Celery, cut in 1 in.
diagonal slices
1 Cloce Garlic, crushed
1 In. piece Ginger, pared and
grated
14 ounce Can Bean Sprouts, drained
20 0z. can Pineapple Chunks,
drained (reserve One half C
liquid)
One half cup Hot Water
1 teaspoon Instant Chicken bouillon

In a small bowl, dissolve 1 teaspoon cornstarch in a One half teaspoon each of
sherry and soy sauce. Add frank pieces; mix to coat evenly. Let stand for
one hour. Heat 1 tablespoon oil in a large skillet, add franks and cook 3
minutes until evenly browned; reserve and set aside. Add remaining oil,
stir fry vegetables and pineapple 2 minutes or until heated through.
Dissolve chicken bouillon in water. Combine with 2 teaspoon cornstarch, 2
Tablespoons sherry, 1 One half tablespoons soy sauce and pineapple juice. Add
franks and soy/sherry mixture to vegetables and pineapple in skillet.
Continue to cook until thickened and well glazed. Serve with rice. Yield 4
servings

SOURCE: Barbara Block column Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle 7/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini