Frank oriental stir fry
6 servings
Ingredients
| Quantity | 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 | Green Onions, cut in 1 1/2 in. lengths | |
| 1 | Tomato, peeled, seeded, and diced | |
| 2 | Ribs Celery, cut in 1 in. diagonal slices | |
| 1 | Cloce Garlic, crushed | |
| 1 | In. piece Ginger, pared and grated | |
| 14 | ounces | Can Bean Sprouts, drained |
| 20 0z. can Pineapple Chunks, drained (reserve 1/2 C liquid) | ||
| ½ | cup | Hot Water |
| 1 | teaspoon | Instant Chicken bouillon |
Directions
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