Gai Lan Delivery or Pickup

Gai lan, also commonly called Chinese broccoli, is a green and sweet, slightly bitter vegetable. Gai lan tastes similar to broccoli, though it is somewhat stronger and more bitter. Some other names for gai lan include:

Gai lan bears long and fleshy stalks that have wide, flat leaves. The plant can vary in shape and size depending on the variety. You'll typically find thick, pale green stems that are crunchy and smooth as well as broad, variegated, waxy leaves. Gai lan leaves can range in color from blue-green to dark green. The plant also develops edible small flower buds as it matures. Those buds eventually bloom into white flowers. The full plant is harvested when the plant is young to obtain a crisp, tender consistency.

Gai lan's botanical classification is Brassica Oleracea var. Alboglabra. The thick-stemmed plants are members of the Brassicaceae family, just like broccoli, cauliflower, collard greens, and kale. Nutrient-rich gai lan is a great source of vitamin A, vitamin C, calcium, and folate. It contains some antioxidants like beta-carotene and lutein as well as vitamins K and B9.

Thanks to its tender, thick stems and bitter yet sweet flavor, gai lan is one of Asia's most popular vegetables. Common uses include side dishes, soups, and stir-fries. All parts of the plant, including stems, leaves, flower buds, and flowers, can be consumed. Although you can eat gai lan raw, the vegetable is more commonly served cooked with light sauces or aromatics because of the slightly bitter flavor. In addition to being one of the top table vegetables in China, gai lan is also used in traditional Chinese medicine. Gai lan is thought to be native to China and has been cultivated there since ancient times.

You'll find gai lan today in many dishes from Burmese, Chinese, Thai, and Vietnamese cuisines. You can cook the versatile vegetable in many ways, including:

You can use stems and leaves from gai lan in stir-fry dishes with other vegetables, mixed into noodle soups, or served alongside savory main dishes after lightly sauteing. You can also use the greens to wrap cooked herbs, meats, and sauces. You can mix the greens into pot pies, or blend them with smoothies and green juices.

Gai lan pairs well with various meats and fish, including beef, pork belly, mahi-mahi, and salmon. The vegetable also tastes great with basil, mushrooms, pasta, red pepper, rice, and walnuts, so it's easy to find uses for this delicious vegetable no matter your dietary needs. Gai lan works well with an assortment of sauces, including garlic, ginger, oyster, and soy sauces.

Look for bright and vibrant greens. Gai lan is available throughout the year. However, it is best in cool seasons.

You should keep unwashed gai lan in a breathable bag in the crisper drawer of your refrigerator. The fresh leaves and stems will keep between four to seven days when you store them that way. You can also blanch gai lan and store it in the freezer. Gai lan stored frozen following this method is typically good for up to one year.