Broccoli: Chinese Broccoli

Chinese broccoli (Brassica oleracea alboglabra, Chinese kale, gaai laan, jie lan) is a seasonal vegetable brought to America by immigrants from East and Southeast Asia. As its name implies, it is popular among the Chinese American community, particularly among those from the southern region of Guangdong Province and Hong Kong. But it is also found in other East and Southeast Asian cuisines, notably those of Thailand, Vietnam, and Burma. While it was once only sold in Asian grocery stores, nowadays it can be found at better mainstream supermarkets. It is distinguished by its vibrant blue-green shade, large, leafy fronds, thick stalks, and white flowers. This vegetable can be prepared in the same manner as broccoli through steaming or boiling, although its woodsy stalks make it difficult to consume raw. Unlike broccoli, which is prized for its florets, the leaves of the Chinese broccoli hold little appeal. Cooks often trim down the large leaves as the sweet, crisp stalks are prized for their flavor and texture. While it is amenable to different preparations, it is most commonly cooked in stir-fries accented with savory sauces or pungent aromatics. Stir-fried Chinese broccoli with oyster sauce can be found on household tables and restaurant menus, while a variation from the Chaozhou area of Guangdong Province pairs it with beef and shacha, a local satay sauce. Traditionally this vegetable was only found in the colder seasons, although these days it can often be seen year-round in stores.