Recipe adapted from: New York Times
Make this sauce in large batches and freeze it in ice cube trays. Next time you make a stir fry, let a couple of cubes melt in the hot pan to add a boost of flavor to your dish. The author of this recipe recommends using the flavor cubes with fried rice.
- 2/3 cup cilantro
- 2/3 cup parsley
- 2/3 cup Thai basil
- 4 cups spinach
- 2 cloves garlic, peeled
- 2 tablespoons fresh ginger, peeled and chopped
- 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 information for the whole batch (Makes 8-12 cubes)
Calories 42, Protein 3g, Carbohydrate 8g, Added sugars 0g, Total Fat 1g, Saturated Fat 0g, Dietary Fiber 2g, Cholesterol 0g, Sodium 34mg.