Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories