Frank Oriental Stir Fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: 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. 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 ounce: Can Bean Sprouts, drained
20: 0z. can Pineapple Chunks, drained, reserve 1/2 C liquid
1/2 cup: Hot Water,
1 tsp: Instant Chicken bouillon,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp