1 1/2 lb. lean pork, cut into 3/4" squares
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. Accent
1/2 c. cornstarch
1/2 c. beef broth
3/4 c. flour
1 c. oil
2 tbsp. butter
1 c. onions
1 c. zucchini, cut into 3/4" pieces
1 c. green pepper, cut in 3/4" pieces
1 c. pineapple chunks, drained
1 c. cranberry cocktail
1 c. cranberry sauce
1 tbsp. Dijon mustard

Sprinkle pork pieces with salt, pepper and Accent. In a bowl beat cornstarch, beef broth and flour. Dip pork into mixture. Heat oil in wok, add a few pieces of dipped pork and fry until golden brown and cooked through. Drain pork pieces on absorbent paper towels. Drain off all oil except 1 tablespoon. Add butter and add onions. Stir for 1 minute. Add zucchini, green peppers, cranberries, and pineapple chunks. Stir fry for 1 minute and add cranberry cocktail, cranberry sauce and Dijon mustard. Add pork cubes and simmer for 2 minutes.