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Frank Oriental Stir Fry

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      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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