| Chinese: GAILAN |
Chinese broccoli has more in common with purple sprouting broccoli than the plump, tight
heads of Calabrese broccoli familiar to Western shoppers. The Chinese version has long,
slender stems, loose leaves and can be recognized by the tiny white or yellow flowers in the
its Chinese name, gailan (mustard orchid) implies, Chinese broccoli belongs to the same
family as mustard greens, but is more robust, both in terms of texture and of taste. These
is a definite cabbage flavor.
part of this delicious vegetable is edible - the flower, leaves and stalk - and each part
has its own individual flavor and texture. Chinese broccoli is often served on its own as a
side dish, but it can also be combined with other ingredients that have contrasting
colors, flavors and textures.
& cooking techniques..
tough outer leaves is usually discarded as well as the tougher outer skin on the stalk
section of the vegetable. Leave each stalk whole if it is to be served on its own, or cut
into two or three short sections if it is to be cooked with other ingredients. Before
stir-frying it is usual to blanch the vegetable briefly in salted boiling water or in stock,
which will enhance the flavor.
Chinese broccoli will keep for only two to three days even if it is fresh when bought. After
that, the leaves will start to wilt and go yellow, and the stalk are liable to become tough.
For best result, wrapped the vegetable in slightly damp kitchen paper and store in the
vegetable compartment of the refrigerator.
Asian Melting Pot
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