Amanda Cohens Secret-Weapon Stir-Fry Sauce

1. 1

   Tear all the stems off the herbs and spinach.

2. 2

   (No need to be exact, just rip off most of them.)

3. 3

   Blanch the cilantro, parsley, Thai basil and spinach in a pot of boiling water for about 30 seconds.

4. 4

   As soon as they turn bright green, take them out and drop them into a bowl of ice water.

5. 5

   Take the greens out of the ice bath and shake off excess water (but leave the greens wet).

6. 6

   Put them into a blender or small food processor with the garlic and ginger.

7. 7

   Blend until you have a smooth, dark green puree.

8. 8

   If its too thick, add a little water to keep it moving, about 1 tablespoon at a time.

9. 9

   Pour puree into an ice cube tray and pop it into the freezer.

10. 10

    To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice.

11. 11

    Season and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.