With one bowl, tour the spices of Asia

By Jim Bailey
theyankeechef.blogspot.com

This is a super quick and spicy Asian-style bistro bowl, with textures and flavors that will instantly put a smile on your face.

You can substitute beef or chicken easily, as well as vary the vegetables. To garnish, add some more crunch with chow mein noodles sprinkled on top.

1 (8-ounce) can pineapple chunks
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons oil
About 1 pound lean, boneless pork
2-3 hot peppers of our choice, diced small
1 teaspoon minced garlic in oil
1/2 bell pepper (any color), diced small
3/4 cup roasted peanuts of your choice
1 (8 ounce) can sliced bamboo shoots, diced
1/3 cup minced, fresh basil
1 1/2 tablespoons soy sauce
3 cups hot cooked rice

Drain pineapple and whisk juice, broth and cornstarch well in a small bowl; set aside.

Cut pork into 1-inch pieces; set aside. Heat a large skillet with oil over medium high heat. When hot, add pork and cook, while stirring frequently, until completely cooked through.

Add next 5 ingredients and continue cooking and stirring until vegetables are crisp tender, about another 3-4 minutes.

Add juice mixture and bring to a boil for 30 seconds, or until thickened. Add basil and soy sauce. Stir well and serve hot over rice.

Enough for 3 servings