Knowra Gai lan Gai lan Gai lan is a leafy vegetable in the mustard family, Brassicaceae, with thick stems, broad leaves, and small flower buds. It is also called Chinese broccoli or Chinese kale.
Blanching : Blanching briefly cooks food in boiling water or steam, often followed by rapid cooling. A short blanch tenderizes gai lan while helping preserve its color before serving or stir-frying.
Brassicaceae : Brassicaceae is a family of flowering plants that includes cabbages, mustards, and radishes. Gai lan belongs to the same plant family as cabbage, broccoli, and mustard.
Broccoli : Broccoli is a cultivated Brassica oleracea vegetable eaten chiefly for its dense flower head and stalk. Broccoli has a compact flower head, unlike gai lan’s scattered small buds.
Gai lan with oyster sauce : Gai lan with oyster sauce is a Cantonese dish of cooked Chinese broccoli seasoned with oyster sauce. This preparation highlights the vegetable with a familiar savory sauce.
Stir-frying : Stir-frying cooks small pieces of food quickly over high heat with frequent movement. High heat cooks gai lan stems and leaves rapidly while retaining their firm texture.
Brassica oleracea : Brassica oleracea is a species that includes cabbage, broccoli, kale, and several other cultivated vegetables. Gai lan is commonly classified within this diverse cultivated species.
Kailan : Kailan is a name commonly used for gai lan in Southeast Asian English. The name kailan often denotes the same vegetable rather than a separate crop.
Beef chow fun : Beef chow fun is a Cantonese stir-fry of beef and wide rice noodles. Some versions include gai lan alongside beef and noodles.
Oyster sauce : Oyster sauce is a savory, thick condiment traditionally made by reducing oyster extracts with seasonings. It is a classic savory seasoning for simply cooked gai lan.
Inflorescence : An inflorescence is a flowering plant’s cluster or arrangement of flowers. Gai lan is harvested with unopened flower buds clustered on its stems.
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