Chinese Broccoli in Sesame-Sichuan Vinaigrette

Chinese broccoli stems have a pickly crunch par excellence, but their dark green becomes a bit drab in the presence of acid—although far less so than other brassicas. The shorter the marinating time, the brighter the color. Serve with barbecued meats, or mix into grain salads. Or top with peanuts and chillis to serve as a side dish to an Asian meal.