Chinese Broccoli or Kailan
- Summary
Kai-lan (Traditional Chinese: 芥蘭; Simplified Chinese: 芥兰; pinyin:
gaìlán; literally "mustard orchid"), also known as Chinese broccoli or
Chinese kale, is a slightly bitter leaf vegetable featuring thick, flat,
glossy blue-green leaves with thick stems and a small number of tiny,
almost vestigial flower heads similar to those of broccoli. As a group
of Brassica oleracea kai-lan is of the same species of plant as broccoli
and kale. Its flavor is very similar to that of broccoli, though not
identical, being a bit sweeter.
Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese
cuisine. Common preparations include kai-lan stir-fried with ginger and
garlic, and boiled kai-lan served with oyster sauce. Unlike broccoli,
where only the flowering parts are normally eaten, with kai-lan the
leaves and stems are eaten as well, normally sliced into bits the proper
size and shape to be eaten with chopsticks.
Although it is not widely available in Western markets, Chinese
broccoli is quite versatile and is very common in Asia. A member of the
mustard family, this handsome vegetable can be prepared much as you
might prepare broccoli, although it looks more like kale. The flavor is
a bit stronger than Western broccoli—peppery and pungent in the
aftertaste. It's delicious—and most typical—in a stir-fry, but also
makes a tasty addition to a fresh salad.
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