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| 1/2 x ca. 450 g | Franks, cut in penny-wise slices |
| 3 Esslöffel | sherry |
| 2 Esslöffel | soy sauce |
| 3 Teelöffel | cornstarch |
| 2 Esslöffel | vegetable oil |
| 1 mittel | 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 x ca. 30 g | Can Bean Sprouts, drained |
| 20 | 0z. can Pineapple Chunks, drained (reserve 1/2 C liquid) |
| 1/2 Tasse | water hot |
| 1 Teelöffel | chicken bouillon instant |
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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
Bodle 7/92
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