Everything about Kailan totally explained
Kai-lan, 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 the Alboglabra 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. It is also common in
Vietnamese cuisine, where it's called
cải làn or
cải rổ.
The name
kai-lan and its alternate version,
gai-lan, comes from
Cantonese. It is pronounced
jiè-lán in
Mandarin.
Gallery
Image:baby kailan chinese.jpg|Baby kai-lan served Cantonese style
Further Information
Get more info on 'Kailan'.
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