Chinese Broccoli (2024)

FAQs

What is the difference between Chinese broccoli and regular broccoli? ›

Chinese broccoli has broad blue-green leaves with long, crisp, thick stems and a small head. The long stems and dull green leaves are the main parts eaten, as opposed to the un-bloomed flower of Western broccoli. The full leaves are quite bitter with a sometimes spicy flavor.

Though Chinese broccoli has a distinct taste and texture, you can substitute it with a number of other greens, including yu choy, bok choy, and broccolini.

Gai lan has thick stems and dark green leaves, both of which are edible. Add to Asian-style dishes or blanch it for a nutritious side.

No. Bok Choy is different from Chinese broccoli. Although both vegetables are considered Chinese vegetables, they have different texture and taste. Bok choy can be served raw and chopped in salads whereas Gai Lan is often serve cooked.

Chinese broccoli is one of the world's most nutritious vegetables, brandishing the highest calcium content of any food. It is also rich with iron, vitamin A, and vitamin C. Beta carotene is no stranger to this deep green ingredient, which can help prevent age-related macular degeneration (or ARMD).

The Chinese broccoli nutritional content is similar to other members of Brassica oleracea, like broccoli and kale. It doesn't have as much protein or fiber, but gai lan has more folate. Overall, if you're looking to add more variety to your diet, gai lan is a great choice.

Gai lan, kai-lan, Chinese broccoli, or Chinese kale (Brassica oleracea var.

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

Chinese broccoli is a dark leafy green vegetable that has a stronger and slightly more bitter flavor than American broccoli. The bitterness balances out the richness of noodle dishes like Pad See Ew and also complements the peanuts and tingly Szechuan peppercorns in our Kung Pao Tofu.

Chinese broccoli, especially older ones, can be chewy, but this isn't a problem if you know how to deal with them. As shown in the video, you want to make sure you slice any thick stems thinly (on a bias so you still get nice large pieces) and then you won't need to peel the stems as some people might do.

Is Chinese broccoli the same as choy sum? ›

Choy sum, also known as yu choy, is another common and popular Chinese leafy green. In Mandarin, they're known as cài xīn (菜心) or yóu cài (油菜). Don't confuse it with Chinese broccoli. The taste of choy sum is much sweeter and more tender, with a texture closer to bok choy.

While all parts of the plant are edible, Chinese Broccoli is cultivated for its flower stems and the attached younger leaves. The white flower buds should be developed but not open. The flavor is very similar to a regular broccoli, with a slight bitterness.

The best Chinese broccoli substitutes include broccoli rabe (rapini) and bok choy. The other alternatives are regular broccoli, broccolini, kale, and spinach.

Kai-lan is the Cantonese name for Chinese broccoli. This variety has flat, glossy, blue green leaves with thick juicy stems. The RHS Award of Garden Merit (AGM) helps gardeners choose the best plants for their garden. This variety has slightly wrinkled leaves like Kale.