Gai lan, kai-lan, Chinese broccoli,
Cultivation
Gai lan is a cool season crop that grows best between . 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.
It is generally harvest 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
Broccolini 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 frying with
ginger and
garlic, and
boiling 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 (like beef and broccoli),
See also
External links
