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