Fill a large bowl with water and ice. Set aside.

Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.

Heat about 1-inch of water in a large lidded pot or wok, bring to boil. Lay stems in an even layer over the boiling water and place leaves across the top. Cover and steam 3 to 5 minutes, to desired tenderness.

With a slotted spoon, transfer broccoli to ice bath.

While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and sriracha sauce in a small bowl then slowly drizzle in sesame oil, whisking constantly. Set aside.

Transfer cooled broccoli with a slotted spoon to a serving bowl. Pat dry with a clean kitchen towel or paper towels.

Drizzle dressing over broccoli and toss to coat evenly. Serve.