Gai-lan Gai-lan

Gai-lan - Definition and Overview
Kai-lan
Scientific classification
Kingdom:Plantae
Division:Magnoliophyta
Class:Magnoliopsida
Order:Brassicales
Family:Brassicaceae
Genus:Brassica
Species:B. oleracea
Cultivar Group

Brassica oleracea Alboglabra Group


Kai-lan (Chinese 芥蘭 trad. 芥兰 simpl., pinyin jielan) (Brassica oleracea cultivar group Alboglabra), also known as Chinese broccoli or Chinese kale, is a distinctive cultivar group of the common cabbage featuring glossy, blue-green leaves with thick stems. Eaten widely in Cantonese cuisine, it is usually stir fried with ginger or boiled and served with oyster sauce.

The pronunciation kai-lan and its alternate version gai-lan are Cantonese.

Kai-lan is commonly used in Chinese cuisine, especially in stir-fries.

See also

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Example Usage of Gai-lan
plragde: Thai green curry of snow peas, gai lan, and Chinese eggplant, with basil and wild lime leaves. Plus a Portuguese (Alentejano) Arinto-Chard.
ciaoragazzi: Photo: curried tofu and gai lan. i was making this until 10:30 for a potluck tomorrow, after a huge kitchen... http://tumblr.com/xxc4pe9pj
Jenniferwah: Stir-fry with shrimp, tofu, bok choy, gai lan and broccoli on a cold winter's night. #DinnerTweet
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