Kai-lan
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| Kai-lan | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||||||||
| Traditional Chinese | 芥蘭 | ||||||||||||||||||
| Simplified Chinese | 芥兰 | ||||||||||||||||||
| Literal meaning | "mustard orchid" | ||||||||||||||||||
|
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| Vietnamese name | |||||||||||||||||||
| Quốc ngữ | cải làn or cải rổ | ||||||||||||||||||
| Kai-lan |
|---|
 Kai-lan, cultivator unknown |
| Species |
| Brassica oleracea |
| Cultivar Group |
| Alboglabra Group |
| Origin |
| unknown |
| Cultivar Group members |
| unknown |
Kai-lan, also known as Gai Lan, 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, but 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 or steamed and served with oyster sauce. Unlike broccoli, where only the flowering parts are normally eaten[citation needed], with kai-lan the leaves and stems are eaten as well, either whole or sliced into bits the proper size and shape to be eaten with chopsticks. It is also common in Vietnamese cuisine, where it is called cải làn or cải rổ, and in Thai cuisine, where it is called pak kana (Thai: ผักคะน้า).
The name kai-lan and its American version, gai-lan, come from Cantonese. Although the character 芥 is usually read jiè, the name of the vegetable can be read either gàilán or jièlán in Mandarin.[1]
[edit] Gallery
 Baby kai-lan served Cantonese style |
 Pak kana moo krob: Thai style fried Chinese broccoli with crispy pork |
[edit] References
[edit] See also
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