• 1/4 pound each crabmeat, sea scallops, and firm white fish fillet Marinade
• 2 tablespoons oyster flavored sauce
• 2 teaspoons cornstarch
• 4 navel oranges
• 2 teaspoons Grand Marnier
• 1/2 cup diced cantaloupe
• 1/3 cup diced water chestnuts
• 1/4 cup frozen peas, thawed
• 1 tablespoon chopped crystallized ginger
• 3 tablespoons plum sauce
• 1/2 teaspoon sugar

1. Cut crabmeat into 1/2-inch pieces. Combine marinade ingredients in a bowl. Add crabmeat, sea scallops, and fish fillet and stir to coat. Let stand for 10 minutes.

2. Prepare orange baskets: Remove a thin slice from bottom of each orange so it stands upright. Cut off top 1/3. With a small knife, score flesh into quarters, then remove flesh without tearing shell; reserve flesh. If you wish, notch the top of orange basket. Drizzle 1/2 teaspoon Grand Marnier in each basket.

3. Squeeze orange flesh to make 1/3 cup orange juice. Remove to a bowl. Add crabmeat and remaining ingredients; mix well. Spoon mixture into orange baskets. Place baskets in a heat-proof glass pie dish.

4. Prepare a wok for steaming. Cover and steam orange baskets over high heat for 20 minutes.

• 3 ounces baby shrimp
  
• 3 ounces boneless chicken, diced
  
• 1 egg
  
• 4 tablespoons cornstarch
  
• 4 cups vegetable oil
  
• 3 cups chicken broth
  
• 1 ounce mushrooms, chopped
  
• 2 tablespoons diced water chestnuts
  
• 2 tablespoons diced bamboo shoots
  
• 1/3 cup green beans, trimmed, cut
  
• 1/2 teaspoon salt
  
• 1 tablespoon sherry
  2/3 cup uncooked rice
  

Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.

Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.

• 3/4 pounds boneless, skinless, chicken breast, cut into bite size pieces
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 2 teaspoons white cooking wine
• 1 teaspoon cornstarch
• 1/4 cup shelled raw peanuts
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch dissolved in 1/4 cup chicken broth or water
• 4 whole dried red chilies, stems and seeds removed
• 2 green onions, sliced into 1-inch pieces
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic

  Directions

  1. Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with the dry cornstarch and mix well.

  2. Steep the peanuts for 30 minutes in lukewarm water. Remove the skins and stir-fry them in 2 tablespoons of oil until brown and crisp. Remove.

  3. Combine the remaining soy sauce, vinegar, sugar, and cornstarch paste to make a sauce.

  4. Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked.

  5. Add the onion, ginger, and garlic and stir-fry for 30 seconds.

  6. Stir in the sauce, add the peanuts, and stir-fry for a few seconds.

  

  Yang Tze Mu Shu Pork

  Yield: 6 servings

  Ingredients

  • 1/3 c Dry lily flower
  • 1/2 c Tree ears
  • 2 tb Peanut oil; or more
  • 1/2 c Pork; uncooked, shredded
  • 2 Eggs; well beaten
  • 2 c Chinese cabbage; shredded
  • 1/3 c Water chestnuts; chopped
  • 1 ts Garlic; minced
  • 2 ts Soy sauce
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 2 Green onions; cut into 1-in pieces
    PAO BIN: (THIN PANCAKES)
    
  • 2 c Flour
  • 3/4 c Boiling water
  • Additional flour
  • 2 tb Sesame oil

  Directions

  MU SHU PORK
  Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop.

  Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork.

  Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning.

  PAO BIN (THIN PANCAKES):
  

  If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes.

  If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes.

  Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles.

  Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible.

  Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve.

  ASSEMBLY:
  

  Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve.

  Note: We always spread some plum sauce on our pancake before putting on filling and rolling. Delicious. Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant Recipes, Bon Appetit, 1982