Gai lan

Gai lan, kai-lan, Chinese broccoli, or Chinese kale is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra. When gone to flower, its white blossoms resemble that of its cousin Matthiola incana or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter.

Cultivation

Gai lan is a cool season crop that grows best between. It withstands hotter summer temperatures better than other brassicas such as broccoli or cabbage. Gai lan is harvested around 60–70 days after sowing, just before the flowers start to bloom. The stems can become woody and tough when the plant bolts. It is generally harvested for market when tall; however, it can also be produced as "baby gai lan." The "baby" version is cultivated through crowding of seedings and generous fertilization; they resemble Brussels sprouts although they have looser folds.

Hybrids

is a hybrid between broccoli and gai lan.

Uses

Culinary

The stems and leaves of gai lan are eaten widely in Chinese cuisine; common preparations include gai lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese, Burmese and Thai cuisine. In Chinese cuisine it is often associated with dim sum restaurants.
In Americanized Chinese food, gai lan was frequently replaced by broccoli when gai lan was not available.