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

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