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Gai lan - Wikipedia

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Gai lan
Gai lan
Species	Brassica oleracea
Cultivar group	Alboglabra Group
Origin	unknown

Gai lan

"Gai lan" in Traditional (top) and Simplified (bottom) Chinese characters

Chinese name

芥蘭

芥兰

jièlán

gaai³ laan^4*2

Literal meaning

mustard orchid

Transcriptions
Standard Mandarin
Hanyu Pinyin	jièlán
IPA	[tɕjê.lǎn]
Wu
Shanghainese Romanization	ka¹lae³
Yue: Cantonese
Jyutping	gaai³ laan^4*2
IPA	[kaj˧.lɐn˩]
Southern Min
Hokkien POJ	keh-nâ

Burmese name

Burmese

ကိုက်လန်

Vietnamese name

Vietnamese

cải làn or cải rổ

Thai name

Thai

คะน้า [kʰā.náː]

RTGS

khana

Khmer name

Khmer

ខាត់ណា

Wikispecies has information related to Brassica oleracea var. alboglabra.

Gai lan, kai-lan, Chinese broccoli,^[1] or Chinese kale (Brassica oleracea var. alboglabra)^[2] is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless"). When gone to flower, its white blossoms resemble that of its cousin Matthiola incana or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter.^[3]

Cultivation

Gai lan is a cool season crop that grows best between 18 and 28 °C (64 and 82 °F). It withstands hotter summer temperatures than other brassicas such as broccoli or cabbage. Gai lan is harvested around 60–70 days after sowing, just before the flowers start to bloom. The stems can become woody and tough when the plant bolts.^[4] It is generally harvest for market when 15-20cm (6-8in) tall however it can also be produced as "baby gai lan." The "baby" version is cultivated through crowding of seedings and generous fertilization; they resemble Brussels sprouts although they have looser folds.^[5]

Hybrids

Broccolini is a hybrid between broccoli and gai lan.^[6]

Uses

Culinary

The stems and leaves of gai lan are eaten widely in Chinese cuisine; common preparations include gai lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce. It is also common in Vietnamese, Burmese and Thai cuisine.^[3] In Chinese cuisine it is often associated with dim sum restaurants.^[5]

In Americanized Chinese food (like beef and broccoli),^[7] gai lan was frequently replaced by broccoli when gai lan was not available.^[8]

Gai lan trimmed and prepared for cooking.
Baby gai lan served Cantonese-style.
Phat khana mu krop: Thai-style fried Chinese broccoli with crispy pork belly.

References

^ Patrick J. Cummings; Hans-Georg Wolf (2011). A Dictionary of Hong Kong English: Words from the Fragrant Harbor. Hong Kong University Press. p. 62. ISBN 9789888083305.
^ "Brassica oleracea L. var. alboglabra (L. H. Bailey) Musil". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. Retrieved 23 August 2016.
^ ^a ^b "Kai-lan – Cuisine of Myanmar (Burma)". Trek Zone. Retrieved 2023-05-10.
^ Rana, M. K.; Reddy, P. Karthik (2018). Vegetable Crop Science (1st ed.). CRC Press. pp. 289–298. ISBN 978-1138035218.
^ ^a ^b Hutton, Wendy (2004). A Cook's Guide to Asian Vegetables. Singapore: Periplus Editions. pp. 42–43. ISBN 0794600786.
^ "Broccolini". Washington State University. Retrieved 2018-08-14.
^ "History and Culture: Chinese Food | New University | UC Irvine". 2008-06-02. Retrieved 2023-05-23.
^ Hung, Melissa (2019-10-31). "When authenticity means a heaping plate of Tex-Mex". San Francisco Chronicle. Retrieved 2019-11-05.

External links

Media related to Gai lan at Wikimedia Commons

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

v t e Brassica oleracea
Brassica oleracea	Acephala group Broccoflower Broccoli Broccoli sprouts Broccolini Brussels sprout Cabbage Cauliflower Collard greens Gai lan Kale Kalette Kohlrabi Red cabbage Romanesco broccoli Savoy cabbage Spring greens
See also	List of broccoli dishes List of cabbage dishes