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Is it Chinese or French?

Combine Chinese seasonings with French-style presentation and ingredients for an intriguing cuisine that San Francisco restaurateur Tommy Toy calls haute cuisine chinoise. It's this mix of East and West that makes his dishes unique.

These two examples-fried won ton filled with crab and cheese, and sauteed chicken breast marinated with Southeast Asian flavors can easily be duplicated at home. Look for garlic chives, plum sauce, and lemon grass in some supermarkets and Asian markets, or use alternatives.

Won Ton with Crab and Cheese

1 large package (8 oz.) cream cheese, at room temperature

1/2 teaspoon Oriental sesame oil (optional)

1/4 teaspoon steak sauce or soy sauce

1/4 teaspoon pepper

1 1/4 cups (about 4 oz.) thinly sliced garlic chives, or regular chives plus 2 cloves garlic, pressed or minced 1/2 pound shelled cooked crab 1 package (14 oz.) won ton skins About 1 tablespoon beaten egg Salad oil

Plum sauce, or 1/2 cup red wine vinegar mixed with 2 tablespoons water and 1 tablespoon finely shredded pickled ginger

In a small bowl, beat cream cheese, sesame oil, steak sauce, and pepper until smooth. Mix in chives and crab.

Place a won ton skin on a flat surface (cover remaining skins with plastic wrap to keep pliable). Mound 1 teaspoon filling in 1 corner. Fold that corner over filling, and roll to tuck point under. Moisten the 2 side corners with egg and bring together, overlapping slightly. Press firmly to seal. Place filled won ton on a flour-dusted baking sheet (or sheets) and cover while you fill the remaining skins; place slightly apart. If made ahead, cover and chill up to 8 hours.

In a wok or 3- to 4-quart pan, pour oil to a depth of 1 to 1 1/2 inches; heat to 350[deg].

Fry 4 to 6 won ton at a time, turning occasionally, until golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Keep warm in a 200[deg] oven until all are cooked, then serve with plum sauce or vinegar mixture for dipping. (If made ahead, cool, then wrap airtight and freeze. To reheat, arrange frozen won ton in one layer on baking sheet or sheets and bake in a 350[deg] oven until hot, about 15 minutes.) Makes about 6 dozen appetizers.

Per won ton:31 cal; 1.6 g protein; 1.2 g fat; 3.3 g carbo.; 21 mg sodium; 7.5 mg chol.

Chicken with Lemon Grass and Chili

4 boned, skinned chicken breast halves (4 to 5 oz. each)

Lemon grass marinade (recipe follows)

1 pound asparagus, tough ends removed

2 to 3 tablespoons salad oil

Lime wedges

Place chicken breasts between sheets of plastic wrap. With a flat mallet, gently and evenly pound chicken until about inch thick. Coat breasts with marinade; cover and chill 20 to 30 minutes.

In a 5- to 6-quart pan, bring about 2 quarts water to a boil. Add asparagus and cook, uncovered, until barely tender to bite, 3 to 5 minutes. Drain; keep warm.

Meanwhile, place a 10- to 12-inch frying pan over medium-high heat. Add 2 tablespoons oil; tilt pan to coat bottom. Lift chicken from marinade, draining excess. Cook as many pieces as will fit without overlapping, turning once, until white in center, 4 to 5 minutes total. Remove from pan and keep warm. Repeat with remaining chicken, adding oil as needed.

Place equal portions chicken and asparagus on plates. Garnish with lime. Serves 4.

Per serving: 205 cal.; 28 g protein; 8.6 g fat; 3 g carbo.; 140 mg sodium; 66 mg chol.

Lemon grass marinade. Combine 2 tablespoons dry white wine; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 teaspoon Oriental sesame oil (optional); 3 cloves garlic, pressed or minced; 1 fresh jalapeno chili, stemmed, seeded, and finely chopped; and 1/8 teaspoon pepper. Trim tough tops off 1 stalk fresh lemon grass and peel off dry layers. Rinse grass well and mince; add to wine mixture. (Or omit lemon grass and use 1/2 teaspoon grated lemon peel.)
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1990
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