| Kai-lan | |
|---|---|
| Chinese name | |
| Traditional Chinese: | 芥蘭 |
| Simplified Chinese: | 芥兰 |
| Literal meaning: | "mustard orchid" |
| Vietnamese name | |
| Quốc ngữ: | cải làn or cải rổ |
| Kai-lan |
|---|
 Kai-lan, cultivar unknown |
| Species |
| Brassica oleracea |
| Cultivar group |
| Alboglabra Group |
| Origin |
| unknown |
| Cultivar group members |
| unknown |
Kai-lan, also known as Chinese broccoli or Chinese kale, is a slightly bitter leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. The Vietnamese alphabet has the following 29 letters in collating order Description The Vietnamese alphabet called Chữ Quốc Ngữ In Biology, a species is one of the basic units of Biological classification and a Taxonomic rank. Brassica oleracea or Wild Mustard, is a species of Brassica native to coastal southern and western Europe, where its tolerance A cultivar is a cultivated Plant that has been selected and given a unique name because of its decorative or useful characteristics it is usually distinct from similar Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a Vegetable, sometimes accompanied Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae As the Alboglabra group of Brassica oleracea, kai-lan is of the same species of plant as broccoli and kale. Brassica oleracea or Wild Mustard, is a species of Brassica native to coastal southern and western Europe, where its tolerance Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae Kale or Borecole is a form of Cabbage ( Brassica oleracea Acephala Group) green in color in which the central leaves do not Its flavor is very similar to that of broccoli, though not identical, being a bit sweeter. Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae
Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Common preparations include kai-lan stir-fried with ginger and garlic, and boiled kai-lan served with oyster sauce. Stir frying is an Umbrella term used to describe two fast Chinese cooking techniques chǎo ( 炒) and bào ( 爆) Ginger is commonly used as a cooking spice throughout the world Allium sativum L, commonly known as garlic, is a species in the Onion family Alliaceae. Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid Oyster sauce is a Viscous dark brown Sauce commonly Unlike broccoli, where only the flowering parts are normally eaten, with kai-lan the leaves and stems are eaten as well, normally sliced into bits the proper size and shape to be eaten with chopsticks. Broccoli is a plant of the Cabbage family Brassicaceae (formerly Cruciferae It is also common in Vietnamese cuisine, where it is called cải làn or cải rổ.
The name kai-lan and its alternate version, gai-lan, come from Cantonese. It is pronounced jiè-lán in Mandarin.
Gallery
 Baby kai-lan served Cantonese style |
See also
Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton Chinese cabbage ( Brassica rapa subspecies see below) also known as snow cabbage is a Chinese Leaf vegetable commonly used in Rapini (also known as Broccoli Rabe (or Raab Broccoletti, Broccoli di Rape, Cime di Rapa, Rapeseed ( Brassica napus) also known as rape, oilseed rape, rapa, rapaseed and (in the case of one particular group ofDapyx Software network: MP3 Explorer | Ebook Manager | Zenithic