Chinese broccoli is also known as gai lan. It has thin, pale-green coloured stems, with crisp dark blue-green leaves and small white flowers. Both the stems and the leaves are eaten. Chinese broccoli has a crisp texture and a mild, slightly bittersweet flavour. Available all year round, Chinese broccoli is often steamed whole as a side dish, or cut into pieces and added to stir fries.
Look for Chinese broccoli with budded flowers and fresh-looking leaves.
Store Chinese broccoli in the crisper section of your fridge for 3 to 4 days
Wash Chinese broccoli in cold water. If the stalks are quite thick, they may need to be peeled before cooking. Trim stems and leaves, if necessary.
As an alternative to a broccoli side dish, try steaming whole Chinese broccoli until bright green and just tender. Arrange on a serving plate and drizzle with oyster sauce
For a fresh stir fry, cut Chinese broccoli leaves and stems into pieces then blanch until bright green. Stir fry sliced button mushrooms, diced red chilli and crushed garlic then add Chinese broccoli pieces. Toss together with cooked shredded chicken then drizzle with soy or sweet chilli sauce