1/2 lb franks, cut in penny-wise slices
3 tbsp sherry
2 tbsp soy sauce
3 tsp cornstarch
2 tbsp 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 l
1/2 cup hot water
1 tsp instant chicken bouillon
A Recipe for
Frank Oriental Stir Fry
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This Recipe for Frank Oriental Stir Fry is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Frank Oriental Stir Fry from the recipe cookbook of Recipes-to-go (Asian)
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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
Serves: 6
Frank Oriental Stir Fry Recipe brought to you by Recipes To-Go