Chinese Broccoli
Chinese broccoli is a slightly bitter leaf vegetable, which features broad and glossy blue-green leaves with long and thick stems and a small flower heads similar to those of broccoli. Chinese broccoli’s flavor is somewhat similar to broccoli, though more tender and juicer than that. Chinese broccoli is a common vegetable in Chinese cuisine, especially in Cantonese cuisine in that it is usually used in soups and stir-fries.
Other names:
Chinese kale, Kai-lan.
Season:
Chinese broccoli is available all year around in the markets.
Storage:
Place unwashed Chinese broccoli into plastic bags then refrigerate it in the vegetable crisper for around 2-3 days.
Preparation and Usage:
Rinse well under cold running water, then separate the flowers buds from the stem, peel the outer layers of it and it is ready to cook.
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