Amanda Cohen’s Secret-Weapon Stir-Fry Sauce

  • Yield1 cup (about 1 ice cube tray)
  • Time30 minutes
Save To Recipe Box
Save Saved
Add to a collection

Ben Russell for The New York Times

On her nights off, Amanda Cohen, the chef at Dirt Candy in Manhattan, uses up the white takeout containers full of rice that accumulate in her fridge by making vegetable fried rice (see the recipe here). To ward off blandness, she stocks her freezer in advance with flavor bombs: small, dark green ice blocks of garlic, ginger, cilantro, parsley and other ingredients, frozen in ice cube trays. When the rice and vegetables are hot in the pan and ready for a boost, you simply melt a flavor cube or two in the mix and let the rice take on a tasty coat of green.

Featured in: Little Sprout Grows Up. 

More +

Cilantro, Parsley, Spinach, Thai Basil

4 279

Ingredients

  • ⅔ cup cilantro
  • ⅔ cup parsley
  • ⅔ cup Thai basil
  • 4 cups spinach
  • 2 cloves garlic, peeled
  • 2 tablespoons peeled and chopped fresh ginger
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)
      33 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 2 grams protein; 62 milligrams sodium
      • Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  1. Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
  2. Blanch the cilantro, parsley, Thai basil and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
  3. Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer. 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. Season and serve.
Like this recipe?
Save To Recipe Box
Save Saved
Add to a collection

More from Editors’ Picks

More recipes from Jeff Gordinier

Brush Up On The Basics With Our Cooking Guides