Instructions: Meat sauce and marinade: Combine the pineapple juice, garlic, sherry, soy and oyster sauces and mix with the strips of bison; marinate 6 hours. Toss the meat with the peanut oil and thread on skewers in an accordion or zig zag fashion. Broil or quickly saute the skewers (keep medium-rare) Set the skewers on a portion of rice, napper with peanut sauce and sprinkle with chopped peanuts.

For the peanut sauce: Saute the onion, garlic and cayenne pepper in the peanut oil until the onions are translucent. Add the wine and reduce by 1/2. Add the brown sauce, peanut butter and pepper and simmer 15 minutes, season.

For the ginger scallion rice: Saute the onions in butter until translucent, add the rice and stir until the rice is coated with fat. Add the stock and salt and bring to a boil, cover and bake at 350 degrees for 18 to 20 minutes. When rice has absorbed all the liquid, fluff with a fork. Saute the ginger and scallions in the peanut oil and stir into the rice.

This recipe yields 6 servings.

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