---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Pork
       Yield: 6 servings
     1/2 lb Franks, cut in penny-wise
       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
       2    Ribs Celery, cut in 1 in.
            -diagonal slices
       1    Cloce Garlic, crushed
       1    In. piece Ginger, pared and
      14 oz Can Bean Sprouts, drained
            20 0z. can Pineapple Chunks,
            -drained (reserve 1/2 C
     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