Difference between revisions of "Gai lan"
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{{taxobox | {{taxobox | ||
| − | |image = | + | |image = Chinese Broccoli with Oyster sauce.jpg |
| − | |image_caption = | + | |image_caption = Gai lan with oyster sauce |
|regnum = [[Plant]]ae | |regnum = [[Plant]]ae | ||
|unranked_divisio = [[Angiosperms]] | |unranked_divisio = [[Angiosperms]] | ||
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It is eaten widely in Chinese cuisine, often boiled/steamed and with some kind of savory sauce such as oyster sauce. | It is eaten widely in Chinese cuisine, often boiled/steamed and with some kind of savory sauce such as oyster sauce. | ||
| − | [[Category: | + | [[Category:Brassica]] |
[[Category:Plants Keenan has eaten]] | [[Category:Plants Keenan has eaten]] | ||
Latest revision as of 13:48, 5 November 2017
| Gai lan | |
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| Gai lan with oyster sauce | |
| Scientific classification | |
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| (unranked): | |
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| Order: | |
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| Genus: | |
| Species: | B. oleracea
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| Binomial name | |
| Brassica oleracea | |
Gai lan or kai-lan is a variety of Brassica oleracea grown for its long, tender inflorescence stems. It doesn't form a dense mass of flower buds like broccoli, but the part that is most often eaten are the succulent flower stems plus some amount of the small, unopened or barely-opened flower heads.
It is eaten widely in Chinese cuisine, often boiled/steamed and with some kind of savory sauce such as oyster sauce.