Frank oriental stir fry

Yield: 6 servings

Measure Ingredient
½ pounds Franks, cut in penny-wise slices
3 tablespoons Sherry
2 tablespoons Soy Sauce
3 teaspoons Cornstarch
2 tablespoons Vegetable Oil
1 medium Onion, coarsely chopped
6 \N Green Onions, cut in 1 1/2 in. lengths
1 \N Tomato, peeled, seeded, and diced
2 \N Ribs Celery, cut in 1 in. diagonal slices
1 \N Cloce Garlic, crushed
1 \N In. piece Ginger, pared and grated
14 ounces Can Bean Sprouts, drained
\N \N 20 0z. can Pineapple Chunks, drained (reserve 1/2 C liquid)
½ cup Hot Water
1 teaspoon Instant Chicken bouillon

In a small bowl, dissolve 1 teaspoon cornstarch in a ½ 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, 1½ 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

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