Goji leaves and shoots (Lycium chinense) are the tender young stems and small oval leaves of the Chinese boxthorn — the same thorny shrub that yields the dried goji berry, but harvested for its greens rather than its fruit. Known in Cantonese as gau gei choy, they are a mild, faintly bitter, grassy leaf vegetable stripped from their twigs and simmered into a light, restorative soup or quickly stir-fried, and are a familiar everyday green across southern China, Hong Kong and the Cantonese diaspora.