Category Archives: healthy body
If I were a frozen yogurt sommelier, I could tell you why Go Greek is superior. But since I can’t place my finger on it, I’ll just say Go Greek tastes healthier. Supposedly the ingredients are all imported from Greece. There’s no corner cutting. And yes, it tastes a bit more tart, a bit more yogurty, a bit healthier.
My wife swears by it.
Actually, I’m a bit of a cuisine curmudgeon. Just because something is more expensive does not mean it tastes better in my book. Hence, I frown upon her notion that Menchie’s (more expensive) is better than Yogurtland. They taste exactly the same to me.
Go Greek convinces me, the cynic.
They have nontraditional flavors: peanut butter and jelly, passionfruit, rose, hazelnut, carrot. Greek honey is a perennial. They have rotating flavors.
The toppings are noticeably different from your traditional frozen yogurt joint. Chocolate goes in the form of dark chocolate cacao nibs, dark chocolate espresso beans and unsweetened carob chips. There are raw, sliced almonds and fresh fruit. No sprinkles, no whipped cream, no other cheap American unwholesome frills.
They don’t offer chocolate syrup, which apparently is too sugary for their healthy pretensions. Instead, they have sour cherry syrup, which is spectacular; Greek honey and rose petal sauce (which I haven’t tried).
There are three Go Greeks in Los Angeles and one in Las Vegas. No doubt they will expand across that nation, at least to places where sophisticated tastes prevail. They need more in L.A.
If we are in Santa Monica, we usually stop in there.
1431 Ocean Ave
Santa Monica, CA 90401
$ (more expensive than the average frozen yogurt place)
[Advert: The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.]
I have never been fuller with a hamburger than at Joey’s Cafe in West Hollywood.
I picked my buddy up from the airport, so he treated me. There’s nothing like a local to take you to the best spots.
Joey’s offers omelettes, burgers, salads, Mexican food. It’s continental casual cuisine. The setting is slightly upscale. The servers are friendly.
My California burger was super juicy. It had fresh avocado, bacon and cheddar and jack cheeses. Burgers should NOT be served with American cheese. There ought to be a rule that burgers should be served with cheddar, or some real cheese.
My coffee was decent, and my buddy enjoyed his peppermint tea. The eggwhite omelette was great.
8301 Santa Monica Blvd.
West Hollywood, CA 90069
The author sells 10-inch bamboo steamers on Amazon to broaden your culinary cooking experience. They are great for vegetables, fish and especially Chinese buns and dumplings that can be picked up frozen in specialty food markets and warmed to perfection, almost as good as the restaurant.
Ingredients for 4 servings:
- About 2 lbs white fish fillets
- 1/8 tsp. salt
- 3 pinches sugar
- 2 green onions, cut into slivers
- 3 TB cilantro
- 1 clove garlic crushed
- 1 TB fresh ginger crushed
- 2 TB cooking oil
- 1 tsp sesame oil
- 3 TB soy sauce
- 1/4 tsp salt
- 1/8 tsp sugar
- 1 TB sherry
- 1 tsp fresh ginger cut into slivers
Visit our website for directions to Simple steamed fish Chinese style.
Bad news for the unsuspecting bamboo steamer-purchaser who’s recently come under the illusion of tasty, healthy food:
Not all bamboo steamers are equal.
Some are rather flimsy, cheaply put together to be priced more competitively. Regrettably but understandably the poorer quality lasts a shorter time.
When you look to buy a steamer, make sure the outer rim is thick and round. Since the rim is the chief support of the steamer, it is the critical structural component for longevity:
When you buy a steamer, study gaps between the slats. The curved cuts provide maximized steaming AND support. This intricately assemblage takes longer than the flat slats with gaps between them. This is fine craftsmanship.
When you look to buy a steamer, look at the thickness of the slats. Obviously it’s cheaper to put thinner wood for the supporting slats. And yes, the thinner wood will work… for a while. But then it will break, and you’ll have to get another steamer. The thicker slats lasts longer. The snugly fitted assembly, not tied with flimsy strands (which some brands do), also contributes to the overall sturdiness and longevity of the steamer. For the rest of the useful tips for buying a bamboo steamer, click on the link. If you’re shopping for a bamboo steamer, check all the quality points.
Here’s a good one:
Everybody loves Chinese food. But can you do it at home? What special cookware and ingredients do you need? Is it too hard to set up for Chinese recipes at home?
Mike Ashcraft — aka The Klutzy Cook — shows you the basics you’ll need to get started. Get some quality recipes, these essentials to start, and you’re on you’re way. Cuisine Natural sells a killer 10″ steamer for $21.95 on Amazon click here.
I forgot to mention cooking sherry. Get cooking sherry also.
For piping hot yet tender delicious fillets, a bamboo steamer is ideal! The trick is to line the basket trays with lettuce leaves (Romaine works well). I put lemon slices in with the lettuce so that the juices can saturate the fillet. Try 1 ½ lb of cod, halibut or salmon. Depending on the thickness of the filet, it will take 4 to 12 minutes; the flesh should whiten and lose its translucent appearance.
Serve with a drizzle of olive oil and your favorite herbs. Or try the Chinese way with sprinkled fresh ginger and scallions on top. Find out the basics for use of bamboo steamers, including steaming broccoli.
It’s easy to want to eat more broccoli because it’s a superfood packed with nutrients and fiber for digestion. But broccoli is either too tough raw or wilted if boiled. This is where a bamboo steamer comes to the rescue! The steaming takes off the tough edge of the broccoli and keeps in the nutrients you crave. The bamboo basket brings a subtle authentic touch from China and keeps molecules from the metal steamer baskets from contaminating your food.
Here the steps to perfect steamed broccoli:
- Cut into bite-size florets. I like to use pre-cut florets from Costco because they save me this time-consuming step. Most people prefer not to eat the stems anyway, but if you do eat the stems, that extra roughage is a windfall for your digestion.
You can use wax paper liners or parchment sheets, which you can use by loosely wrapping around the vegetables.
- Bring water in wok to a boil. Reduce heat to a simmer. Let the steam filter through the cracks between the bamboo slats for 3 to 4 minutes. If you like the broccoli crisper, steam for less time. If you prefer tender florets, then steam for a bit longer.
Add some pizzazz by adding bullion into your boiling water. Alternatively, cook the broccoli on the top basket with fish or chicken on the bottom. NOTE: If you cook a protein on the bottom, it will take longer, so you may want to remove the broccoli sooner and place the bamboo lid on the bottom basket.
- A lot of people put butter or olive oil with herbs on their steamed broccoli. But I like the Chinese oyster sauce for a rich, appetizing flavor that will make you want more of this most healthy of vegetables.
Read about other tips for bamboo cooking.
I have a confession: I love junk food.
I would probably eat it everyday.
But I know that it will kill me. It’s loaded with calories, salt, fat, preservatives. It comes up short on nutrition. So I avoid it.
I’m not so much of a health freak to NEVER eat junk food. But I try to limit it to once a week. The rest of the time, I try to stay health.
Officially, weekends are “cheat days” to not live in dietary misery. I indulge an ice cream on Friday night. I don’t watch my calories.
But Monday through Friday lunch, I’m pretty good about being intelligent about food selection. My tongue doesn’t feel good; my body does. I enjoy the benefits of feeling healthy depriving my tongue of daily delights (those are saved for weekends).
And the benefits I feel in my body are great. I have energy. I don’t get sick. I go to the gym and have strength. I enjoy walking up stairs without struggling. I don’t go to the doctor or the hospital. I do my work with zest and passion and don’t have to lie down and recover. My body delights in health (though my tongue gets deprived of the rush of emotion over super tasty foods).
Here’s what’s amazing and possible: I actually enjoy the healthy food now. I savor the broccoli, the asparagus, the not-fried chicken, the salads, the food without heavy cream sauces and cooking without grease and fat.
Yes, it’s possible.
My experience is that you can literally retrain your taste buds.
I think it takes years. It has taken me years. Right now, I’m actually grossed out by soda if I drink it. As hard as that may to believe.
My journey towards healthful eating and healthfulness has led me to selling bamboo steamers on Amazon. People are absolutely fanatical about bamboo. They conserve nutrients better and absorb some of the steam so that Chinese buns come out right. I have discovered that steaming fish fillets to take into work with me is NOT slower than warming fish sticks in the toaster oven. If you want to buy one and try it for yourself, here’s the link.
Maybe your problem is not sugar after all.
It might be cortisol. It’s a useful hormone that helps you kick into “fight or flight” mode.
Your adrenal glands dump into your blood system during stress. Its purpose was to — occasionally — heighten blood pressure and heartbeat when in danger of a predator or war in ancient times.
Nowadays, sabre tooth tigers, Black Plague or invading mongols are not a threat. No, your problems are worse- bills, deadlines, domestic friction, rejection, loneliness, competition, low self esteem, weight gain, sickness. Plus, the world is coming to an end (again)
We have more stress points than any civilization ever, and as a result our cortisol levels are puncturing the stratosphere. Excess cortisol cues hypertension, high blood sugar, inflammation, depression, insomnia, atherosclerosis and a bunch of other cools ways to die or live in misery before dying. This is serious! There’s even a full-blown academic journal dedicated to its study: The International Journal on the Biology of Stress.
We’re stressed about stress.
Of course, people develop coping mechanisms to lighten the overload. There are some that are escapist and some are counteractions: alcohol, drugs, cigarettes, binge-watching, oversleeping, social isolation, scape-goating, gaming.
One more: dunking donuts.
Or candy, or soda.
Sugar gives an instant pleasure from a dopamine release in your bloodstream. Dopamine is the happy hormone. It counteracts the cortisol and offsets it, if temporarily. It’s an tangible relief.
Excessive obesity then is not just a product of the prevalence of added sugar in grocery store items. It’s not just a product an overly sedentary lifestyle. Lack of information about nutrition alone cannot be blamed — nor can the marketing fusillade of the food industry.
Our weight problem can be traced to unhealthy stress levels.
You don’t need to strengthen your willpower to resist that chocolate bar. You need to lower your stress levels. Read the rest of the article for practical tips to lower stress and thus shed pounds.
Once, Cody almost sliced off his brother’s finger with a knife. On another occasion, his brother punched his ear so hard, it swelled and became a “cauliflower ear.” Another time, they took their squabble outside city limits where they wailed on each other for 45 minutes. This is how Cody Garbrandt became an MMA champion.
But he almost lost a battle with depression until the same brother intervened.
“I almost hung myself,” Cody says on an I am Second video. “He busted down the door and came in and saved my life. He gave me the biggest hug and sat there with me and cried with me. He said everything was going to be all right. That day was a changing point for me in my life. That brought us even closer, you know, attending church together.”
Cody grew up in the Appalachian mountains of Ohio in small towns where people are as proud of their hometowns as they are poor in the economically depressed areas of Uhrichsville and Denison.
Fighting is a way of life there — especially for the Garbrandt family.
“From both sides of my family, we were fighters.” Cody says. “We had a last name to uphold. Oh you’re from Garbrandt clan or the Mease clan. You don’t mess with those guys.”
He watched his uncle fight, while his grandfather, drunk in the stands, fought with a spectator.
“We’d just be sitting there watching it,” he remembers. “That was normal for us.”
Since fighting was “normal,” Cody and his brother Zach made grappling a normal part of sibling rivalries.
“Out of the womb, I was fighting over the bottle,” Cody jokes. “Zach was my fierce competitor. My brother was always bigger, stronger, faster, meaner than me growing up, so that’s why I was always quick to fight: I had something to prove.
“Me and Zach, we fought so many times in our lives. We had some pretty violent fights.”
Once when Zach provoked him to punch him, Cody grabbed a knife in the sink and slashed him, nearly cutting off his middle finger.
“I remember he looked at me, wrapped his finger in a paper towel, punched the stove and shattered the whole glass stove and went back to bed,” Cody remembers.
In their last fight, Cody was 17; Zach, 18.
“We ended up fighting over a Subway sandwich,” he recalls.
After Grandma intervened to stop, the brothers jumped in their cars and drove to “the pump house.”
“That’s where we would take out-of-towners to fight,” he says. “We would take them out of city limits where cops wouldn’t go.”
The fight lasted 45 minutes.
“It was always a knock-out, drag-out fight with Zach,” he says. The fights were so fierce it was possible someone might die.
“My knuckles were all cut up, my lip was bloodied, my teeth were all busted up,” he says. “I hit with a right-handed, overhand right. He had the stanky legs like he was walking in potholes. He looked at me with this crazed look, like, ‘Alright, awesome. Cody finally hit me with a nice shot that hurt me.” Read the rest: Cody Garbrandt’s toughest fight.
So the food industry only provides what people want. Right? And people want, time after time, what they crave. So sugar is sinking America’s health.
To be sure, there are many culprits — more sedentary lifestyles (read: gaming), for example. Also of surety, sugar is a huge villain.
That two of three adults are chubby? Um, yes.
Are we surprised that 30% of boys and girls under 20 are overweight in 2019 — up from 19% in 1980?
Is it any wonder that 160 million Americans are obese?
Sugary foods represent a double whammy for health. First the calories add on the fat. Then the overeating, induced by sugar, brings on the fat.
Consider a college grad student named Anthony Sclafani who was only being nice to lab rats under his care: As a treat, he’d give them Fruit Loops.
But then Sclanfani noticed they really loved the sugary cereals. So he started conducting experiments in the 1960s: Would rats abandon their wall-hugging rambles to venture into the dangerous center of the room for Fruit Loops? They did.
(And so do our teenagers.)
When he needed to fatten up mice for another experiment, he found the critters stayed slender no matter how much chow he gave them. They ate to satiety — feeling full — and no more. He remembered the Fruit Loops and quickly got fat rats.
Still more experiments. They loved sugar — even when they couldn’t taste it — and never stopped scarfing it. Sclafani has made a lifetime of studying sugar-indulging rodents and his findings are frightening: sugar suppresses satiety.
The implications? The food industry has made lab rats out of us all.
Excess body fat leads hypertension, high LDL cholesterol, type 2 diabetes, gallbladder disease, osteoarthritis, sleep apnea, cancer, mental illness and depression, and body pain.
It’s easy to slam the food producers. They fill up the supermarket with sugary items — up to 73% of grocery store items contain added sugar. Because we reward them for it.
So what is to be done? Read the rest on Medium: how the food industry made rats of us with sugar.
To those readers who ever eat food, a simple formula: Instant= very bad. Usually.
Once upon a time, some chemist guy named Al Clausi traded time for good health and dropped some pyrophosphate and orthophosphate molecules into some organic food matter and out came instant pudding. General Foods noticed, then brought Jell-O brand instant pudding to market and scorched any and all dessert food competitors. Clausi became a mad scientist legend.
But a Pandora’s Box was opened.
70 years on from Clausi’s chimera, the American public remains hooked on convenience which is corresponding to skyrocketing rates of cancer, Diabetes and heart disease.
So supermarkets are now chemistry storehouses. We can’t turn back history. Living on an organic farm is not really viable. So we are limited to damage control. Since chemical “processing” is the great evil of nutrition, the lesser processed food we buy, the better.
Here are the rules of thumb to buy healthier for those of us who don’t possess a PhD in nutrition science. Biology, not chemistry:
> Easier/Quicker — Convenience kills. Inorganic compounds kill. Eat instant foods and snacks and you’re letting stray chemicals stay rent-free in your blood stream. Hard to evict them and healthy nutrients get pushed aside by processed molecule squatters.
Solution: Try buying food that takes a little longer to prepare. Make large quantities and divvy it up into plastic containers for the next days.
> Tastier — To entice repeat buying, processed food manufacturers load in sugar, salt and fat, all of which are killers. Be suspicious of foods that tantalize the taste buds like coke and sugary cereals. Read the rest of Practical Cancer Control Diet.
Business Insider recently showed how sugar is becoming the #1 culprit (ahead of fatty foods) behind the current weight gain epidemic. Naturally.
So concerned diet experts are targeting sugar consumption. Unfortunately sugar already has been targeting you — usually with great success.
If you feel your own powerlessness, you’re not alone. Like starting a fitness routine, there are right ways and wrong ways to start a sugar-reduction plan.
Today. Right now.
Here’s seven tips to slay sugar:
1. Your stomach doesn’t really care. Your brain does. Find alternative rewards for your brain: Sugar fires off dopamine production in your brain, a key component of addiction. Unlike a balanced meal (which can also trigger dopamine but tapers off if repeated), sugar keeps flooding the brain with warm fuzzies. It is this overactive reward system that creates craving.
Suggestion: Source the pleasure hormone elsewhere:
- Consume large quantities of meat and other proteins, specifically Tyrosine which can be found in almonds, avocados, bananas, chocolate, coffee, eggs, green tea and watermelon.
- Eat yogurt, kimchee, pickles, some cheeses or other foods rich in probiotics.
- Get enough sleep.
- Enjoy music.
- Get sunlight.
- Consider supplements as curcumin, ginkgo biloba, L-theanine, acetyl-l-tyrosine
- Get a massage. Hug your family. Get a pet.
- Learn something new. Make new discoveries. Develop and satisfy your curiosity.
- Divide your duties into small tasks and check them off as you go. A sense of accomplishment releases dopamine.
Other reward hormones: Other feel-good hormones also provide potent sugar substitutes:
- Endorphins — from significant exercise. Go to the gym.
- Serotonin — from feeling significant or important. Socialize.
- Oxytocin — from feeling cherished, cuddled, intimate or trusted. Get support from family and friends. Cultivate relationships.
- Adrenaline — from fear or competition. Ride a roller coaster, make a high risk investment, or watch a horror movie.
2. Rewire your brain. Neurobiologists are changing the way we see human weakness (addiction). A bad habit is not simply dusted away — or ridiculed by the strong. It’s actually rooted in your brain. It turns out that there are neural highways in your gray matter. The more you reinforce any behavior, the more electro-chemical pulses are fired along certain pathways. Dendrites are even added to the most used thoroughfares, and pulses are sped up.
Yikes! your brain literally aids and abets your addiction.
To forge a new path is to head off through brambles and crawlers; it will be slow go. You’re off the beaten path, so the walking is not easy. This is not only bad news because it’s not impossible, just hard. You can “re-wire” your brain, but you need to be realistic. It might takes weeks, months, even years.
Suggestion: Journal your progress. Set small goals towards a larger objective. Don’t be discouraged by setbacks. If you “fall off the wagon,” get back immediately. Get a empathetic support group or accountability partner. Repetition is the key to forming both bad and good habits, so try to steer clear of sugar over and over.
3. Identify negative emotions. There’s a reason why they’re called “comfort foods.” The are a happy-reset button. What are the emotional storm clouds you escape from? Here are a few common factors inducing sugar addiction:
- Stress — The inability to handle stress well is ripe fruit for escapism.
- Fear/ anxiety — Ditto above.
- Boredom — The dull lulls of life make you want to zest up your life with some tasty morsels.
- Loneliness — Social isolation, anxiety and rejection bring a heavy emotional cost.
- Frustration — Failure and setbacks bring depression, from which you naturally want to take a break.
Suggestions: Developing strategies for these and other negative emotions may require some outside help from a trusted counselor. You might get inspiration from a good book or some motivational videos on YouTube. Journaling can help you analyze, dissect and give you the objectivity to overcome these. Get a hobby, take up gaming, learn a new language or play the guitar. Read the four other tips for cutting sugar without stress.
Mr. Mustard Seed is selling 10″ bamboo steamers on Amazon as a way to help the health habit. Profits go to his ministry.
In Guangzhou at the epicenter of dim sum, they don’t dare to use metal steamers even in restaurants.
But here in LA, they are drawn to cut corners. The metal steamers are industrial, useful for frequent use, easy cleaning. But you lose something in the cheapening process. You lose authenticity and flavor. Metal implements inevitably contaminate.
So the best option at home is the bamboo steamer. You’re not likely going to cook 10 varieties of Chinese buns all at once. You’re probably not going to steam everyday. (The bamboo steamer needs to be dried at least a day.)
As I go along in life, I’m learning more and more about health. I’ve cut soda out, cut down on sugar, increased gym exercise. Now, I’ve stumbled upon steaming with bamboo. Nice trick. My partner and I, wanting to find a source of income to help in ministry, are selling bamboo steamers on Amazon. Check us out.
For decades, Bible-believing Christians have been told and retold that one of God’s promises is they can live to a ripe old age, 80 years to be exact. This “promise” is based on Psalm 90:10 NIV: ” “Our days may come to seventy years, or eighty, if our strength endures…:” It was a mantra for decades.
There’s a problem with this thesis though. First off, this psalm was written by Moses, who lived to 120. Secondly, there’s another verse equally valid that seems to have been overlooked. It is Genesis 6:3 (NIV): humans’ “days will be be a hundred and twenty years.”
Why was the promise for Psalm preferred over Genesis? There is no exegetical reason.
So I adhered to 120 years. I started proclaiming in faith, as we Christians are wont to do, that I would live 120 years. “If you want to live only 80 years, that’s fine,” I would tell my friends. “But I’m believing the promise in Gen. 6:3 for 120 years.”
I was onto something. I mean, who wants to die?
But I also understood that I played a part in the fulfillment of that promise. I knew enough to understand that my body is “temple to the Holy Spirit,” as 1 Corinthians 3:16. I wouldn’t “trash” the temple. In Christian terms, I would “steward” by body as a precious gift from God, not to be abused.
Here’s what you need to do if you want to push the upper limits of the Bible’s longevity promises:
Exercise – So much good comes from a vigorous walk through the neighborhood or a trip to the gym! God didn’t design the body for today’s sedentary jobs; they were supposed to labor in the fields. The switch to desk jobs has been a death knell for health: obesity, heart disease, even cancer. Make time for exercise and it will make time lengthen in your life.
Cut down on fat – Nor did God intend for us to eat so much meat. In New Testament times, some sort of porridge was the everyday fare. Only on special occasions did the common man enjoy meat. Modern man has multiplied exponentially its consumption, and the the overload has clogged up our blood vessels and burdened the heart. Saturated fats are loaded into processed foods to improve taste. Is it any wonder that heart disease is the leading cause of death in America?
Read the rest of the tips for longevity.
No wonder a huge segment of America simply ignores them.
The health nuts.
They are simply failing you and themselves because they fail on the secret keyword: transition. You don’t, can’t, shouldn’t drop sweetened iced tea cold turkey. Not overnight will you win become the crossfit queen.
There’s something better than a new habit, and that’s a new direction.
Start slow because the key is to enjoy your changes.
Embark on change but don’t rush into the Army Ranger’s regimen. Your journey to a healthy lifestyle is a just that: a journey. Make small digestible changes.
I once endeavored to become vegan. I only got halfway there. In so doing, I learned that halfway is better than no way. I came short of my full goals, but I learned that the progress I had made was good
Since then, I’ve never gotten off the path to health. And progressively through the years, I’ve continued to get healthier, both in terms of eating and workout.
Here are some tricks to transition to health:
- Drown it with salad dressing. They are calorie- and fat-laden. But who cares? You are starting to each lettuce, carrots, tomatoes, broccoli and other ground-born roughage that can be hard for those used to Twinkies.
- Spread the butter. While it’s loaded with fat and usually contains a jolt of salt, it eases down the transition to brown and whole grain breads.
- Heap on the cheese. Lurking in this delicacy is a buttload of fat (the fat from a whole gallon of milk is used for just one pound of cheese). But it packs and protein punch and help you get over the hot pocket.
Read four more tricks to “transition” to healthy.
Boiling vegetables saps their nutrition. As does frying.
A better way is to steam. I prefer the bamboo steamer because it is more natural. The round-shaped two-tier basket sits snugly in your wok or rounded-edge fry pan. You bring the water to boil in the bottom and the hot vapor filters through the bamboo weave to caressingly cook, not torch nor drown, the natural goodness pulled from the earth. No butter, no oils, no fats are needed to bring them to tender and crisp perfection.
If we’ve learned anything in recent decades, it’s that processes bleach nutrition from the food. Early food scientists actually re-injected chemical nutrients into food (bleached white flour, for example) and thus “fortified” the food. Well, the early optimism about that option has fizzled. Now the focus is on less processes for healthier food to retain vitamins. But have you thought about your home?
Since marrying a Chinese girl, I have come to know and love many Chinese dishes, but none compares to the Chinese broccoli drizzled in hoisin or oyster sauce. There’s nothing better to get your dark greens packed with vitamins and roughage so important for cancer-free colon. Here’s a recipe from Free Recipe Network.
- 1 bunch Gai Lan (Chinese broccoli), trimmed
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 tablespoons hoisin sauce
- 1 teaspoon minced fresh ginger root
- 2 cloves garlic, minced
- Bring a large pot of lightly salted water to a boil.
- Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes, or steam the Chinese broccoli in a bamboo steamer for 3 minutes.
- Drain and set aside.
- Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes.
- Toss the broccoli in the sauce and serve.