Frank Oriental Stir Fry
chinese, pork
1/2 lb franks, cut in penny-wise slices
3 tablespoon sherry
2 tablespoon soy sauce
3 teaspoon cornstarch
2 tablespoon vegetable oil
1 medium onion, coarsely chopped
6 green onions, cut in 1 1/2 in. leng; ths
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
1 20 0z. can pineapple chunks, draine; d (reserve 1/2 c liquid)
1/2 cup hot water
1 teaspoon 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
Yield: 6 servings