Chinese Broccoli (Gai Lan)
A leafy green with thick stalks and a slightly bitter, mustard-like flavor, classic in garlic stir-fries and dim sum.
Chinese broccoli, known as gai lan, features thick, tender stalks topped with broad dark green leaves and occasional small white flowers. It has a slightly bitter, mustardy flavor that mellows with cooking, especially when paired with garlic and oyster sauce. It's a staple side dish in Cantonese cooking and dim sum restaurants, typically blanched or stir-fried and served with a simple savory sauce.
Quick Facts
Nutrition Snapshot
Health Benefits
How to Cook It
Preparation Tips
- •Trim tough stalk ends and peel thick stems if fibrous.
- •Blanch briefly in boiling water before stir-frying to soften bitterness.
- •Pairs beautifully with a simple garlic and oyster sauce drizzle.
Flavor Pairings
- •Garlic
- •Oyster sauce
- •Ginger
- •Sesame oil
- •Chili
- •Soy sauce
Storage Tips
- •Store unwashed in a perforated bag in the refrigerator.
- •Use within a few days for best flavor and texture.
How to Pick the Best One at the Store
Selection Tips
- •Look for firm stalks and crisp, unwilted deep green leaves.
- •Thinner stalks are usually more tender.
Frequently Asked Questions
Is gai lan the same as broccoli?
No, despite the name, Chinese broccoli is a different plant with thicker stalks, broad leaves, and a more bitter flavor than Western broccoli.
How do I reduce the bitterness of gai lan?
Blanching briefly before stir-frying, and pairing it with a savory-sweet sauce like oyster sauce, helps balance its bitterness.