FRESH HERB STIR-FRY SAUCE
Make and share this Fresh Herb Stir-Fry Sauce recipe from Food.com.
Provided by CatRep2
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine all in a 1-cup measuring cup.
Nutrition Facts : Calories 66.8, Fat 0.6, SaturatedFat 0.1, Sodium 4213.6, Carbohydrate 7.3, Fiber 1.4, Sugar 3.6, Protein 9.3
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
FRESH HERB AND CHEESE SAUCE
The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Recipe#328329, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon
Provided by Karen Elizabeth
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
- Peel and finely chop onion.
- Melt the butter, fry the onion, stir in the flour and fry until golden.
- Gradually add the stock, and bring the sauce to the boil, stirring constantly.
- Add the wine and sour cream and allow to simmer on low heat.
- Season the sauce with salt, pepper and nutmeg.
- Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
- Stir the chopped chervil (or herb of choice) into the sauce.
- Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
- Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).
Nutrition Facts : Calories 365.4, Fat 29.3, SaturatedFat 17.2, Cholesterol 125.9, Sodium 412.8, Carbohydrate 7.7, Fiber 0.5, Sugar 4, Protein 13.4
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