|Corn oil||1 Tablespoon|
|Frankfurters||1 Pound, cut into 1 inch pieces|
|Green pepper||1 Medium, coarsely chopped|
|Pineapple chunks with syrup||1 Can (10 oz)|
|Dark corn syrup||1⁄2 Cup (8 tbs)|
|Soy sauce||3 Tablespoon|
|White vinegar||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Water chestnuts||1 Can (10 oz), drained and sliced|
Heat corn oil in a skillet over medium heat.
Add frankfurters; cook 3 minutes, or until lightly browned.
Add pepper; cook, stirring constantly, 2 minutes, or until tender.
Drain pineapple; reserve syrup.
Stir together pineapple syrup, corn syrup, soy sauce, vinegar, ginger and mustard in a small bowl.
Add syrup mixture to skillet; bring to a boil.
Meanwhile, mix cornstarch and water; stir into boiling mixture in skillet.
Bring mixture to a second boil, stirring constantly, over medium heat; boil 1 minute.
Add pineapple chunks and water chestnuts; cook until heated.