MEAT:

1 lb. pork loin cut into 1-inch cubes

MARINADE:

1 tbsp. wine
2 tbsp. soy sauce
1 tsp. ginger, minced
1 clove garlic, mashed
1/2 tsp. Accent

Soak 2-3 hours or overnight.

BATTER:

2 egg yolks or 1 egg
4 tbsp. cornstarch

Mix well. Add additional cornstarch if necessary to achieve a stiff batter. Drain meat well and combine with batter. Deep fry at 420 degrees until crisp and golden brown. Turn out on platter.

SAUCE:

6 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. wine
3 tbsp. vinegar
1/2 c. pineapple juice
3 tbsp. catsup
1/2 c. water
2 tbsp. cornstarch

Combine sugar, soy sauce, wine, vinegar, pineapple juice, catsup, and bring to boil. Mix cornstarch and water. Add to boiling ingredients and stir until thick.

VEGETABLE MIXTURE:

1/2 c. green pepper in 1-inch squares
1/2 c. carrots, cut on diagonal
1/2 c. bamboo shoots, cut on diagonal (or as in can)
1/2 c. pineapple slices, quartered
1/2 c. onion, quartered
1/4 tsp. Accent
1/4 tsp. salt

Fry vegetable mixture in 6 tablespoons oil at 425 degrees for a few minutes or just until vegetables take on transparent appearance. Add sauce and blend. Add meat, combine well and serve.