Gai lan, also known as Chinese broccoli, Chinese kale, kai-lan, or jie lan, is a leafy vegetable (Brassica oleracea) with thick, flat, glossy blue-green leaves and stout stems. Its flavor profile is mildly bitter and slightly sweet, with a taste often compared to broccoli but with a more pronounced vegetal character.
In culinary use, gai lan is typically prepared by blanching, stir-frying, or steaming, often enhanced with oyster sauce, garlic, or ginger. It is a staple ingredient in Cantonese cuisine, commonly featured in dishes such as gai lan with oyster sauce and beef chow fun. Gai lan is typically harvested before the yellow flower buds bloom, as younger stems and leaves are favored for their tenderness in cooking.
