Amanda Cohens Secret-Weapon Stir-Fry Sauce

• 23 cup cilantro
• 23 cup parsley
• 23 cup Thai basil
• 4 cups spinach
• 2 cloves garlic, peeled
• 2 tablespoons peeled and chopped fresh ginger

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

cilantro, parsley, basil, spinach, garlic, fresh ginger

Taken from cooking.nytimes.com/recipes/1017249 (may not work)