Chinese Broccoli

Chinese broccoli is a leafy brassica with thick, crisp stems, deep green leaves, and small unopened flower buds. It tastes mildly bitter and sweet-green, with a juicy snap in the stems; it stays tender when quickly cooked. Common preparations include stir-frying, blanching and saucing, steaming, or grilling, and it is typically sold as whole stalks or trimmed bunches.

Originating in southern China, Chinese broccoli became a Cantonese staple and spread throughout Southeast Asian cuisines. It thrives in cool seasons and subtropical climates and is now cultivated in Asia and North America, with steady availability supported by imports.