A leafy vegetable with thick stems, glossy leaves of a dark green shade and vestigial yellow flowers, Chinese kale, or Chinese broccoli, is very popular in Asian cooking. It goes well with many vegetables, such as shiitake mushrooms, crispy pork belly and salted fish. Chinese kale is probably one of best vegetables for stir-frying and gives confidence to an amateur cook like me. I love to rinse Chinese kale under running water, as rubbing the leaves’ leathery textures remind me of water droplets bouncing off lotus leaves.