Amanda Cohen's Secret Weapon Stir-fry Sauce (for Vegetable Fried Rice & More)


This sauce is a secret weapon in more ways than you'd expect. First, it's a quick way of shuttling all of your faltering greens and herbs and desiccated nubs of ginger out of their holding pens and into the future. Squirrel the ice cubes away in your freezer and you can have a vividly flavored fried rice or stir-fry anytime without washing or chopping or peeling—or even defrosting. Though Cohen likes it best for dispatching lingering containers of take-out rice, "It's adaptable for any grain, really," she says—anywhere you want "a really big, bright green blast." Adapted slightly from Dirt Candy and The New York Times .

What you will need

1 tablespoon sesame oil

4 tablespoons canola oil

1 cup trimmed and quartered brussels sprouts

1 cup diced fennel

2 cups chopped chard

1 cup chopped cremini mushrooms

4 cups leftover rice, loosely packed (about 1 large, quart-size carton or 2 small pint-size cartons)

4 frozen cubes (or 4 tablespoons fresh) Secret Weapon Stir-Fry Sauce

Rice wine vinegar, to taste

Soy sauce, to taste

Fish sauce, to taste

Hot sauce, to taste

2/3 cup cilantro

2/3 cup parsley

2/3 cup Thai basil (or substitute regular basil)

4 cups spinach

2 cloves garlic, peeled

2 tablespoons peeled and chopped fresh ginger


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