---------- Recipe via Meal-Master (tm) v8.02

     Title: FRANK ORIENTAL STIR FRY
Categories: Chinese, Pork
     Yield: 6 servings

   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

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