In a wok or saute pan, melt butter over medium heat.
Add sugars, Chinese five-spice, pistachios and orange juice; cook until sugar is dissolved.
Add grated ginger, and vanilla extract; cook for 15 seconds.
Add bananas; cook until soft.
Drizzle with grain alcohol and light with a match to flambé.
Serve over vanilla ice cream with pistachios, coconut, sesame seeds, and lime zest toppings.
To make pistachio spikes 制作开心果糖尖：
Push toothpicks into shelled pistachio nuts, being careful not to push too far and crack the nut. Melt 2 cups (370 g) sugar in a small saucepan over low heat without stirring. When sugar has liquified and turned a medium amber color, dip a pistachio in the caramel to coat. As you pull the nut up from the caramel, a spike will form. Hold the nut up until the spike has cooled enough to harden.
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.