Chinese broccoli is a tasty variation of the standard green, and we show you one delicious way to cook it with a sesame citrus dressing.
After what has felt like a gabillion months of (bone-chilling, face-freezing, fun-zapping) winter, this past weekend the sun peeked out from the behind the clouds and warmed our little corner of New York to a downright balmy 42 degrees.
So we did the only sane thing and grabbed our sunglasses, slathered ourselves with SPF8000 and went swimming in a crystal clear lake and let the fish nibble our vitamin-D deficient toes.
Just kidding! It was 42 friggin’ degrees so we braved the mud that is quickly replacing the permafrost in our driveway and drove to the little asian market we’d been itching to check out for ages.
Sure, by NYC chinatown standards the place is tiny but it packs plenty of great products into its two crowded aisles. Among many other fun things, we bought a bottle of ponzu, some chili-garlic sauce, a big jar of sesame seeds and, best of all, a huge bag of incredibly fresh chinese broccoli. Aw yeah! Party at the Cliftons.
