I read pp 13-14 of Tang Court's menu but they don't stipulate this vegetable's name.

enter image description here


2 Answers 2


That appears to be gai lan, or a closely related Chinese brassica like yu choy, with the leaves removed. So just the stems.

I haven't seen (or found) a recipe for just the stems in broth, but it makes a certain amount of sense; the leaves cook much faster than the thick stems, so sometimes just the leaves are used for stir-fry. Then you can do this with the stems.


Probably leeks. Almost all Asian meals use them. Similar to onions or cabbage

enter image description here!


Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.