This vegetable is more about leaves and stalks than its namesake cousin. It also has a sweeter flavor and juicier stems. All those green buds eventually blossom into white flowers, so when you're at the market, be sure to look for those with only a few open flowers — and the thinner the stalk, the better.

Active time: 15 min Start to finish: 15 min

    3 Tb vegetable oil
    4 garlic cloves, smashed
    2 lb Chinese broccoli (sometimes known as Chinese kale), ends of   
       stems trimmed and broccoli cut into 1-inch pieces
 1/2 cup Thai chicken stock or canned chicken broth
    2 Tb Thai yellow bean sauce
    2 Tb oyster sauce
    2 tsp sugar

Special equipment: a large (6-qt) wok

 Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic  
 until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2  
 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until  
 broccoli is crisp-tender, 4-5 minutes.

 Cooks' note:
 Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed  
 plastic bag.

  Makes 8 servings (as part of larger meal).