| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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