JoyYamDaisy wrote:

I find they are interchangeable so long as you adjust cooking times to suit the chunkiness or tenderness of the pieces. At times I have exchanged big strong Calabrese broccoli for leafy tender Asian broccoli, perfectly successfully, by cutting it in thinner pieces.
Good luck with it.

PS Always believe the recipe rather than the photo! But in this case I would just use what you have to hand!

I often use the Asian variety too, Joy. It is more readily available here and is considerably cheaper as well.