Frank Oriental Stir Fry

Categories: Chinese | Pork

Serves: 6 Servings

Ingredients:

1/2 lb Franks, cut in penny-wise
-slices
3 tb Sherry
2 tb Soy Sauce
3 ts Cornstarch
2 tb Vegetable Oil
1 md 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 oz Can Bean Sprouts, drained
20 0z. can Pineapple Chunks,
-drained (reserve 1/2 C
-liquid)
1/2 c Hot Water
1 ts Instant Chicken bouillon

Instructions:
In a small bowl, dissolve 1 teaspoon cornstarch in a 1/2 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 1/2 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

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