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 <strong><a href="http://www.dirtcandynyc.com">Dirt Candy</a></strong> and <strong><a href="http://www.nytimes.com/2015/02/25/dining/amanda-cohen-replants-her-vegetable-restaurant-dirt-candy.html">The New York Times </a></strong>.

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