Kai Lan, Vegetable
Kai Lan or Chinese broccoli, is a leafy vegetable used in Chinese cuisine. It is from the Alboglabra group of species Brassica oleracea, the same with broccoli. Alboglabra is derived from Latin words, albus+glabrus meaning white and hairless. Kai Lan has dark green leaves with short, thick stem and a small number of tiny, vestigial flower heads, similar to those of broccoli. The flavor is quite similar to that of broccoli, but taste a bit bitter. It is a favorite vegetable in Cantonese cuisine, usually prepared stir-fried with garlic and ginger, boiled or steamed and served with oyster sauce and fried garlic. It is also common in Vietnamese, Myanmar and Thai cuisines.  Kai Lan Author: Forest& Kim Starr (Creative Commons Attribution ShareAlike 3.0-unported) | ||
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