In Chinese, there is a dish that appears on menus everywhere- tang qing cai (燙青菜), or blanched vegetables. It could be some sort of lettuce, A choy (a cai), could be you cai (yu choy), could be whatever vegetable the restaurant gets that is inexpensive at the moment. (In Taiwan, you can often expect tang qing cai to be accompanied by just enough lu rou to add some meaty flavor.)
When Tim and I celebrated special occasions with his side of the family, I would see bags and bags of gai lan in dai yi mah’s(first/eldest aunt) kitchen that needed to be thoroughly washed before cooking. Always impatient for dinner, I would volunteer to wash the gai lan, hastily swishing and rinsing the stalks in water to try not to have my hands turn red from the cold. Once the gai lan was cooked, it was imperative that the hot water was thoroughly drained to stop residual cooking, all stems and leaves were arranged to face the same way, and that the gai lan were cut one or two times crosswise (with scissors) for ease of eating. It was probably fitting that I washed the gai lan anyway, seeing as I would eat up oodles of gai lan before moving to sticky rice, chicken with scallion/ginger sauce, cha siu that was ubiquitous at big family meals.
At Cantonese joints, especially dim sum and barbecue (noted for the hanging ducks and chicken in the windows) places, blanched gai lan (also known as Chinese broccoli) with oyster sauce is almost always on the menu. You don’t have to go to a restaurant to get this one, though-it is easy to make at home. Usually, I assign Tim, my Canto hubby, to make perfectly cooked gai lan, but yesterday I cooked them on my own, with his detailed directions ;D