What's this green vegetable with no leaves used in Cantonese cuisine?

Question

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

Answer 1

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.

Answer 2

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

!