Chinese Broccoli

This thick-stemmed brassica has thick, deep green leaves and occasionally small white flowers, which are not necessarily signs of over-maturity. These antioxidant-rich heads are so flavorful on their own, that they are simply boiled or steamed and served with a drizzle of oyster sauce in dim sum restaurants in Malaysia and Singapore. Slice the stems and tear the slightly bitter leaves before adding them to a stir-fry. Thai: pahk kah nah, Cantonese: gai lan; Vietnamese: cải-làn