Skip to content
FriendsPantry
Chinese broccoli (gai lan)

Vegetables · Brassicas

Chinese broccoli (gai lan)

Chinese broccoli with thick stalks, flat blue-green leaves and small buds, blanched or stir-fried.

Also called: chinese broccoli, gai lan, kai lan, kailan, chinese kale, jie lan

Around the world: 芥蘭, 芥兰, gai lan, jie lan (zh)

A kind of broccoli

2 recipes with it

Photo: Kowloonese, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Gai lan (Chinese broccoli, kai lan) has thick, juicy stems, broad waxy leaves and only a few small flower buds. It is more bitter and leafier than Western broccoli. Broccolini (tenderstem) is a cross between the two. Peel thick stems for even cooking.

Brassica oleracea (Alboglabra group)

How it’s used

  • Blanched and drizzled with oyster sauce
  • Stir-fried with garlic or beef
  • In Thai pad see ew
  • Added to noodle soups

Characteristics

Taste
Slightly bitter and mustardy, sweet at the stem.
Texture
Crisp, juicy stems and tender leaves.
When cooked
Stems need a minute longer than leaves; keeps colour when blanched briefly.
Sold as
fresh
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Refrigerate in a bag and use within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
26 kcal
Protein
1.2 g
Carbohydrate
4.67 g
Fat
0.76 g
Fibre
2.6 g
Sugars
0.88 g

USDA FoodData Central: Broccoli, chinese, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Broccoli — Use tenderstem or peeled stalks with florets.
  • Bok choy — Milder and quicker to cook.

Related ingredients

Recipes with chinese broccoli (gai lan)

More brassicas