Special Stir Fry (aka Shrimp, Cashew, and Chicken Stir Fry with coconut, basil… yeah, just call it “Special”)March 12, 2007
Remember that old slogan, “When you’re really good, they call you Cracker Jack?”
Well, I think it applies here. But I think there’s a problem with calling this dish “Cracker Jack Stir Fry.” (Just one problem?) Mainly that it might be misleading about its ingredients. Alas, there are no carmelized popcorn bits or candied peanuts hiding amid the luscious noodles, shrimp, chicken and veg.
So we don’t call delicious dishes in this house “Cracker Jack.” Instead, in a fit of uncreativity and lameness, I call them “special.” Yes, like the way they tried to jazz up your school lunch menu. (I never said I was a genius marketer.) “Special” is shorthand for what a ravenous wife (me) can say when she wants some of the favorites of her husband’s cooking: “Make me special pasta.” “Make me special tacos.” “Make me special stir fry.”
This, friends, is special stir fry.
What elevates it to “special” level? Something about the combination of herbs and sauces — the subtle play of salty soy, vinegar and fresh, leafy herbiage. Something about the sweet and luscious shrimp and the tender, delicious chicken. Something about the unexpected and delightful crunch of carmelized cashews. Something about the mounds of slender, seasoned noodles that are nesting all that goodness. No, wait, I’ve got it: It’s something about the alluring heat of the fresh red pepper flakes and their tingle on your tongue.
Well, wherever the magic resides, it is indeed “special.” Grab your fork and open your maw, Cracker Jack… The special stir fry is on.
When I got done playing with and tweaking this dish, I turned to my wife and said, “We have to give this a name… something cute like General Tso’s Chicken. We can’t just call it ‘shrimp, cashew, and chicken stir fry with coconut, mint, cilantro, basil, and lemon thyme.’” With noodles still hanging from her fork, my wife just shrugged at me and said, “Just call it, ‘Special Stir Fry’.”
At that moment, I knew I had done good. “Special” is a moniker few dishes get. It also means that it has to go into the rotation of dishes we do on a regular basis when not blogging or experimenting. In our house, it’s the equivalent of throwing “Ultimate” or “Classic” or some other super adjective in front of the dish. So I was strutting like a 6’2’’ rooster when I heard “Special” tacked on to this dish.
When designing Special Stir Fry, I wanted that freshness and lightness that so many Southeast Asian dishes have. However, since I’m not familiar with their cuisines beyond a few scarfs here and there (I’m allergic to peanuts so I have to be careful), I tried to imagine that freshness while balancing the five flavors.
What are the five flavors? In many Asian cultures, cooks speak of balancing sweet, salty, sour, bitter and spicy in order to create the perfect meal. The idea is that these flavors must be in harmony for the most enjoyment — the culinary version of feng shui if you like. So in this dish, I tried to keep the five flavors as my guide posts.
And I think I did a fairly good job. The sweetness from the mirin and coconut, the heat from the chilis, the salt from the soy sauce, the brightness from the herbs, and the sour from the squeeze of lime at the finish play together to give you several distinct flavors. At the same time, the flavors from the proteins are preserved. You always taste shrimp, chicken and cashews. I’m tremendously delighted with this dish. Hopefully, you’ll appreciate Special Stir Fry as well. However, my wife’s “Cracker Jack stir fry” line started me wondering…
Special Stir Fry
3/4 lb. chicken breast
1/2 lb. shrimp (peeled & deveined)
1 cup roasted cashews
1 large onion (diced)
1/2 cup shredded coconut
3 cloves garlic (minced)
5 dry Thai chilis (chopped)
2 tbsp. cilantro (chopped)
2 tbsp. mint (chopped)
2 tbsp. basil (chopped)
1 tbsp. lemon thyme (chopped)
2 tbsp. sesame oil
1 cup soy sauce
1/2 cup mirin
1 inch piece of fresh
finger ginger (slices)
2 cloves garlic (sliced)
1. Slice the chicken into strips or bite sized pieces.
2. In a bowl, whisk together the marinade. In two separate bowls or zip-top bags, place the shrimp and the chicken. Pour about two thirds of the marinade in a bowl with the chicken. Pour the remaining marinade in the bowl with the shrimp. Cover both and refrigerate for 15 minutes. Neither needs to marinate long because you are working with such small pieces. In fact, I would not marinate for longer than an hour. The two containers may seem wasteful, but the issue is not sanitation. The chicken and shrimp cook at different rates so you want to be able to add the chicken all at once early and then add the shrimp later.
3. Now is the time to finish all of your preparation. Things move quickly with stir fry. So you want everything chopped and sitting by the wok once you start cooking. If you are going to use noodles, the water should be boiling. If you are using rice, it should be cooking.
4. Place a wok over high heat and add the sesame oil. Let it heat until the oil is shimmering. Add the chilis, and let cook for about 1 min. The chili oil formed will give you a few coughs if you directly breathe it in, so be careful.
5. Add the chicken to the wok and cook for 2 min, stirring regularly. Add the onion and garlic. Cook for 3 min. or until onion and garlic begin to soften. Add the shrimp and cashews. Cook for 1 min, then add the herbs. Cook for 3 minutes or until the shrimp start to look cooked. Add the coconut, stir in and turn down the heat until ready to serve.
6. If you are using traditional noodles, add them now to the water to cook. Once cooked, transfer them to the wok and toss with the stir fry. If using rice, serve the stir fry over top. Finish off the dish with a squeeze from a lime wedge. Enjoy!