With Gai Lan's robust, juicy stems and supple leaves, it has a rich, distinctive flavour with just a hint of bitterness. It is well suited for steaming or stir-frying. If you prepare and cook Gai Lan properly, seasoning it with ginger and garlic to balance its mild harshness, it usually tastes sweet, mouthwatering and delicious.
When stored unwashed in the drawer of the fridge, Gai Lan will keep for 4-7 days. They can also be blanched and frozen for up to 3 months
Preparation methods for Gai Lan include stir-frying, boiling, blanching, braising and steaming. The leaves and stalks can be stir-fried with other vegetables, mixed into noodle soups or lightly sautéed before serving with savoury main dishes. The greens can also be wrapped around cooked meats, herbs and sauces, mixed into green juices and smoothies or used in pot pies. Kai Lan goes well with oyster or soy sauces, garlic, ginger, pork belly, beef and seafood.
• Reduce the risk of cancers like breast cancer
• Help to reducing cholesterol levels
• Avoid heart disease
• Help the growth of fetus in woman’s womb
• Increase the production of breast milk.
• Encourage collagen formation to avoid wrinkles
• Help to take care bones and teeth
Low in calories and a great source of nutrients, including fiber, folate and vitamins A, E, C and K
Common Names: Kai Lan, Chinese Broccoli, Jie Lan, Gai Lan, Kai Lan, Chinese Kale, Brassica Oleracea Var. Alboglabra 本地芥兰, 芥蓝
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