Kai-lan

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Kai-lan (also written as gai-lan) is the Cantonese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra [Latin albus+glabrus white and hairless]. Its flavor is very similar to that of broccoli, but slightly more bitter. It is also noticeably stronger. Broccolini is a hybrid between broccoli and kai-lan, produced by Mann Packing Company, Inc.

Kai-lan is eaten widely in Chinese cuisine, Common preparations include kai-lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese cuisine, Myanmar (as ကိုက္လန္) and Thai cuisine.

Kai-lan can be sown in late summer for early-winter harvesting. Seedlings planted in autumn will last all winter.^{[citation needed]}

Gallery

Kai-lan
Baby kai-lan served Cantonese style
Phak khana mu krop: Thai style fried Chinese broccoli with crispy pork

References

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v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Hot pot Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Subgum Sweet and sour pork White boiled shrimp White cut chicken Wonton noodle Yangzhou fried rice
Dim sum and yum cha	Almond jelly Beef tripe Cha siu baau Chicken feet Coconut bar Har gow Jau gok Jiaozi Jin deui Lo mai gai Nian gao Nuomici Ox-tongue pastry Rice noodle roll Shaomai Spring roll Steamed meatball Swiss Wing Taro cake Taro dumpling Tendon (meal) Tofu skin roll Turnip cake Water chestnut cake You tiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Mooncake Red bean soup Sausage bun Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Fermented black beans Fish ball Fish slice Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Pig's ear (food) Prawn ball Rapeseed Saang mein Sea cucumber (food) Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Zha cai
Others	Chinese herb tea Dried shredded squid
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

v t e Brassica oleracea
Brassica oleracea	Acephala group Broccoflower Broccoli Broccoli sprouts Broccolini Brussels sprout Cabbage Cauliflower Collard greens Kai-lan Kale Kohlrabi Red cabbage Romanesco broccoli Savoy cabbage Spring greens
See also	List of cabbage dishes

Kai-lan

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