Chinese Broccoli

What Is Chinese Broccoli?

Chinese broccoli (Brassica oleracea var. alboglabra) is a brassica specific to Far Eastern cuisine, also known as "gai lan" or "kai lan". It's recognized by its thick, edible stems, broad dark green leaves, and small flower buds.

Unlike the broccoli we know, it's a green where the stem and leaf stand out rather than a large head; it has a slightly bitterish but pleasant taste. It's most often steamed or sautéed in a wok and served with oyster sauce.

Nutritional Values of Chinese Broccoli

Like leafy brassicas, Chinese broccoli contains approximately 22 kcal of energy per 100 grams, a good level of fiber, abundant vitamin C, and vitamin A; since there's no verified USDA data specific to this variety, values are given approximately from a similar profile. It's a low-calorie, nutrient-dense vegetable.

What Are the Benefits of Chinese Broccoli?

With its low calorie count, fiber, and vitamins C and A, Chinese broccoli can be considered part of a balanced diet. It's a light and nourishing green containing compounds specific to brassicas.

This information is general; Chinese broccoli is a food, not a substitute for medical treatment.

How to Choose Chinese Broccoli?

Fresh Chinese broccoli is a vegetable with firm-crisp stems, vivid dark green, unwilted leaves, and buds that are still closed. Yellowed leaves and opened-flowered buds indicate aging.

• Stems should be firm-crisp, leaves should be vivid dark green
• Flower buds should be closed, not opened
• Yellowed, wilted leaves should not be chosen

How to Store Chinese Broccoli?

Chinese broccoli keeps for 4–5 days in a bag in the refrigerator; it should be protected from moisture and used fresh when possible. Storing it unwashed keeps it fresh longer.

Using Chinese Broccoli in the Kitchen

Chinese broccoli is most often steamed or sautéed in a wok; served with garlic and oyster sauce. Its thick stems are thinly sliced for even cooking, or cooking is started with them slightly before the leaves.

Chinese Broccoli with Oyster Sauce

The vegetable is briefly steamed and drained; garlicky oyster sauce is heated and drizzled over it. It's not overcooked, to preserve its crunchy texture.

How Are the Stem and Leaf Cooked?

Since thick stems need longer cooking than the leaves, they're either thinly sliced, or the stems are added to the wok/steamer first and the leaves added a bit later; this way both soften evenly.

Which Recipes Use Chinese Broccoli?

Chinese broccoli with oyster sauce, garlic wok, steamed vegetables, and greens over noodles are its best-known uses.

Frequently Asked Questions

Are Chinese broccoli and broccoli the same?

They're related but different; broccoli is dominated by a large flower head, while Chinese broccoli is dominated by its thick stem and leaf, with small flower buds.

Is the stem of Chinese broccoli eaten?

Yes; its thick-crunchy stems are the most favored part of the vegetable, becoming sweetish and crisp when thinly sliced and cooked.

Is Chinese broccoli bitter?

It has a slightly bitterish taste; this is balanced by flavors such as oyster sauce and garlic, giving a pleasant result.

Is it the same as broccolini?

Broccolini is a hybrid of broccoli and Chinese broccoli; Chinese broccoli is a pure species. Both are stemmed greens but they're not the same.

Where is Chinese broccoli found?

It can be found in the produce section of large supermarkets and stores selling Far Eastern products; since it's cultivated, it's accessible year-round.