This stir-fry shortcut will save you hours!

This one I stole from my mom and is one of my favorite quick meal shortcuts.  My mom is Chinese so growing up we often had quick stir-fry’s in the wok.  When stir-frying, common flavoring ingredients include fresh garlic, ginger, scallions, chives, cilantro, etc.  Although these ingredients are the key to a good stir-fry, they take time to prepare – time that we often just don’t have.  So my brilliant mother decided to skip all the prep by creating what is now known among my family and friends as ‘The Green Sauce’ (although it’s not exactly a sauce…).  It is essentially a cooking oil with all of the flavor already in it.  Doesn’t get much more convenient than that!  Here it is…

The Green Sauce

1/2 Bunch of Cilantro (about 2 ounces or 2 packed down cups)

1 Cup –  Avocado Oil  (or Olive oil, see Cooking Oil note below)

12  Medium sized cloves of Garlic

1t  Sea Salt

  1. Wash cilantro (no need to pluck leaves from stems)
  2. Peel garlic cloves and cut each clove in half to ensure they blend well
  3. Place all ingredients into a blender and blend
  4. Pour into a jar or bottle.  For convenience I use one of those clear plastic squeeze-y bottles that you often find ketchup or mustard in.  No need to refrigerate but use within 1-2 months.

How to use ‘The Green Sauce’:

Wash and prep your stir-fry ingredients.  Heat up your pan, put the Green Sauce into the pan like you would a cooking oil (approx 1 or 2 Tablespoons) and immediately follow with your stir-fry ingredients, mix and cook.  That’s it!  Play around with the amount of Green Sauce to get the amount of flavor you like.  Also feel free to customize by adding things like ginger or red pepper flakes to your Green Sauce.

I also love to use The Green Sauce as an actual sauce –  add it to salads, brown rice or quinoa bowls, meat marinades or even into a soup for some extra flavor.  I especially suggest this for raw garlic lovers  🙂

Cooking Oil Note:  Every oil has a different smoke point which is the temperature in which it starts to smoke.  When it starts to smoke it becomes unstable, creating free radicals and toxic fumes.  Avocado oil has one of the highest smoke points and is my favorite cooking oil.  For low/medium temp cooking I use coconut oil or palm oil.  If you use Olive Oil in this recipe, I suggest keeping the cooking temp on the low side.