AMANDA COHEN'S SECRET-WEAPON STIR-FRY SAUCE
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.
Provided by Jeff Gordinier
Categories sauces and gravies
Time 30m
Yield 1 cup (about 1 ice cube tray)
Number Of Ingredients 6
Steps:
- Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
- 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.
- 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.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 1 gram
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Muzahid Hussen
[email protected]This sauce is amazing! It's the perfect balance of sweet, sour, and spicy.
Emu Dogar
[email protected]I've made this sauce several times now, and it's always a hit with my guests. They always ask for the recipe.
mark williams
[email protected]This sauce is perfect for a quick and easy weeknight meal. I can have dinner on the table in less than 30 minutes.
Kenneth Philip
[email protected]I'm not a big fan of stir-fry, but this sauce made me change my mind. It's so flavorful and addictive.
Anthony Randolph
[email protected]This sauce is a keeper! I'll definitely be making it again and again.
Amir Shehzad
[email protected]I love that this sauce is made with simple ingredients that I can find at my local grocery store.
Aleksander Harris
[email protected]This sauce is delicious! I used it to make a stir-fry with chicken and vegetables, and it was a hit with my family.
Yadvinder Bawa
[email protected]I wasn't sure what to expect from this sauce, but I was pleasantly surprised. It's not too sweet or too spicy, and it has a really nice balance of flavors.
Kizito Yasin
[email protected]This sauce is a bit spicy for my taste, but I still really enjoyed it. I'll definitely be making it again, but I'll use less chili pepper next time.
Thembelihle Mpungose
[email protected]I love how easy this sauce is to make. I always have the ingredients on hand, so I can whip up a stir-fry at a moment's notice.
Asad Paer
[email protected]This stir-fry sauce is a game-changer! It's so flavorful and versatile, I've used it with chicken, beef, shrimp, and tofu. It's also great as a marinade or dipping sauce.