Frank Oriental Stir Fry

Serves:

Ingredients:

1/2 lb Franks, cut in penny-wise
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
2 Ribs Celery, cut in 1 in.
diced
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
1 ts Instant Chicken bouillon

Method:

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