chinese broccoli.

Look for firm, thin stems and dark green leaves without yellowing. Avoid stalks that are excessively thick or have many open white flowers, as they may be tough and bitter.

Keep it unwashed in a plastic bag in the refrigerator's crisper drawer. It should stay fresh for about 3 to 5 days.

Yes, the stems are edible and highly valued. If they are thick, you can peel the outer layer or slice them diagonally to ensure they cook evenly with the leaves.

Broccolini is the closest substitute. You can also use regular broccoli, rapini (broccoli rabe), or bok choy, though the flavor profile will vary slightly.

It has a slightly bitter and earthy flavor, similar to broccoli but more pronounced. Blanching it briefly before cooking can help reduce the bitterness.

Rinse thoroughly in cold water. Trim the very bottom of the stems. Separate the leaves from the thick stems and cut the stems into bite-sized pieces for even cooking.

Yes, but it must be blanched first. Boil for 2 minutes, plunge into ice water, drain well, and freeze in airtight bags for up to 8-12 months.

Yes, it is a good plant-based source of calcium, providing about 100mg per 100g serving, which supports bone health.

It is most commonly served steamed with oyster sauce (Gai Lan Chow), stir-fried with garlic and ginger, or added to noodle dishes like Pad See Ew.