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Gai lan
Leaf vegetable From Wikipedia, the free encyclopedia
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Gai lan, kai-lan, Chinese broccoli,[1] or Chinese kale (Brassica oleracea var. alboglabra)[2] is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless"). 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.[3]
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Wikispecies has information related to Brassica oleracea var. alboglabra.
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Cultivation
Gai lan is a cool season crop that grows best between 18 and 28 °C (64 and 82 °F). It withstands hotter summer temperatures 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.[4] It is generally harvest for market when 15–20 cm (6–8 in) 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.[5]
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Hybrids
Broccolini is a hybrid between broccoli and gai lan.[6]
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.[3] In Chinese cuisine it is often associated with dim sum restaurants.[5]
In Americanized Chinese food (like beef and broccoli),[7] gai lan was frequently replaced by broccoli when gai lan was not available.[8]
Gai lan trimmed and prepared for cooking.
Baby gai lan served Cantonese-style.
Phat khana mu krop: Thai-style fried Chinese broccoli with crispy pork belly.
See also
References
External links
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