Chinese Broccoli (Gai Lan)

Chinese broccoli, known as gai lan or kai lan, is a staple vegetable in Chinese and Southeast Asian cooking. It has glossy, dark green leaves, thick stems, and small clusters of white or pale green flower buds. The flavour is milder and slightly sweeter than regular broccoli, with a pleasant bite to the stems when cooked properly.

It’s most commonly prepared by blanching or stir-frying and served simply with oyster sauce — a classic Cantonese preparation found on almost every yum cha menu. The stems and leaves cook at different rates, so experienced cooks often give the stems a head start in the pan or pot. It also works well in noodle dishes, soups, and steamed alongside rice.

Chinese broccoli is widely available at Asian grocers across Australia and increasingly stocked in mainstream supermarkets. It’s best used within a few days of purchase, as the leaves wilt quickly.