Frank oriental stir fry

Yield: 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

Instructions:

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 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