Instructions: Bring a large pan of water to boil. Add asparagus. Cook until tender-crisp, about 2 minutes. Drain.

Cut seafood into 1/2-inch cubes. Cut chicken into 1/2-inch cubes. Coat seafood and chicken with cornstarch, egg white, salt, and pepper.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add seafood, chicken, and green onion; stir-fry for 1 minute. Add broth, oyster-flavored sauce, and fish sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add asparagus and toss to mix. Spoon seafood mixture into basket.

To make an edible basket, you need two 6-inch metal strainers. In a wok, heat cooking oil for deep-frying to 350 degrees. Peel and shred or finely julienne 1 medium potato (taro root or cooked fresh egg noodles can also be used). Rinse shredded potato under cold running water; squeeze well to remove as much moisture as possible and pat dry with paper towels. Toss potato with 1 teaspoon cornstarch. Dip strainers into hot oil to coat them. Line one strainer with potato to a thickness of about 3/8-inch. Nest second strainer on top, and immerse strainers in oil. Deep-fry until golden brown. Remove potato basket and drain on paper towels. Use immediately.

This recipe yields 4 servings.

Comments: This delicate stir-fry will be a hit if you serve it in a deep-fried edible basket. All you need are a couple of perfectly ripe mangoes, and youre up and running with this quick, exotic dish. To make it into a complete meal, just add some plain steamed broccoli and rice. Wonderful though they are to eat, mangoes can be difficult to cut up without their turning to mush. The good news here is that in this dish, it doesnt matter, because the mangoes get mashed anyway. So just cut them open and scrape out the flesh, and mince as best you can.

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