Chinese Broccoli — also known as Gai Lan, Kai Lan, or 芥蓝 (Jièlán) — is a leafy green vegetable widely used in Chinese and Southeast Asian cuisine. Here’s a clear, helpful overview:

 

🥬 Chinese Broccoli (Gai Lan) – Overview

What It Is

Chinese broccoli is a dark green leafy vegetable with:

• Thick, flat leaves

• Firm stems

• Small buds that resemble tiny broccoli florets

Its flavor is slightly bitter, earthy, and more robust than regular broccoli.

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🌱 Nutrition Benefits

Chinese broccoli is packed with:

• Vitamin A

• Vitamin C

• Vitamin K

• Calcium

• Iron

• Fiber

• Antioxidants

Health benefits:

• Supports immunity

• Improves bone health

• Aids digestion

• Reduces inflammation

Low in calories and excellent for weight management.

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🍽️ How to Cook Chinese Broccoli

1. Stir-Fry (Most Common)

• Heat oil

• Add garlic

• Add chopped gai lan (stems first, then leaves)

• Splash of soy sauce + oyster sauce

2. Blanched with Oyster Sauce (Classic Cantonese Style)

• Blanch stems and leaves in boiling water

• Drain

• Drizzle oyster sauce + a little sesame oil

3. Add to Noodles

Great in:

• Chow mein

• Pad see ew

• Stir-fried rice noodles

4. Steam or Sauté

Works well as a simple side dish.

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🛒 How to Choose Fresh Chinese Broccoli

Pick bunches with:

• Firm, bright green stems

• Crisp leaves

• No yellowing or wilt

• Small unopened flower buds

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🧊 Storage

• Store unwashed in a bag in the refrigerator

• Stays fresh for 3–5 days

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If you'd like, I can give you:

• A simple Chinese Broccoli with Garlic recipe

• Nutritional breakdown

• Difference between Chinese broccoli and broccolini

• Indian substitutes for Chinese broccoli

 

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