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
