Cook with Chinese broccoli
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Chinese home comfort food — dumplings, noodles, stir-fries, family
Brass mortar for small-batch spice grinding — Indian kitchen staple
Global vegetable knife — seamless steel handle, razor edge
Vegetable-forward cooking organized by produce season
About
Gai lan, kai-lan, Chinese broccoli, or Chinese kale is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra. When gone to flower, its white blossoms resemble that of its cousin Matthiola incana or hoary stock. The flavor is very similar to that of broccoli, but noticeably stronger and slightly more bitter.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds