You can save money by making your own teriyaki sauce for this Hawaiian Stir-Fry. Combine 11/2 tablespoons soy sauce, 2 teaspoons sherry and 1/2 teaspoon grated fresh ginger. Refrigerate, covered, for up to 3 days.
3 Tbsp teriyaki sauce
1 Tbsp cornstarch
1 1/4 cup pineapple juice
1 Tbsp light brown sugar
12 oz smoked sausage links, cut into 1/2-inch slices
1 (10-ounce) package Asian-style frozen vegetables
1/2 (10-ounce) package frozen sugar snap peas
1 (5-ounce) can chow mein noodles
Combine teriyaki sauce, cornstarch, pineapple juice and brown sugar in a large measuring cup; mix well.
Heat a large skillet over high heat. Add sausage. Stir-fry until sausage is browned, about 10 minutes.
Add frozen Asian vegetables and pineapple juice mixture to skillet. Reduce heat to medium-high. Stir-fry until mixture bubbles, about 2 minutes.
Cover skillet; cook sausage mixture for 2 minutes. Add peas; stir. Cook for 2 minutes longer. Divide chow mein noodles among 4 individual plates. Spoon sausage and vegetables over noodles.
Hawaiian Stir-Fry tip: Skip the time it takes to slice the sausage links and use 12 ounces of whole miniature cocktail sausages instead.