1 lb. pork loin, cut into 1 inch cubes
1 tbsp. wine
2 tbsp. soy sauce
1 tsp. ginger minced
1 clove garlic, mashed
1/2 tsp. Accent

Soak pork loin in marinade for 2-3 hours or overnight. 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 a 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 420 degrees for a few minutes or just until vegetables take on transparent appearance. Add sauce and blend. Add meat, combine well and serve.