The ingredient is called gai lan, or Chinese broccoli, and all you need to do is swap it in for the everyday, grocery store-variety of broccoli you've been using. While American broccoli has thick ...

let's prep our gai lan. -Okay. -We're gonna start by cutting the leaves from the stalk. And I'm just gonna cut the leaves into 1-1/2-inch-wide pieces. If there are any bits of stem or floret ...

Gai lan is going mainstream. With its crisp stem, wide blue-green leaves and clusters of yellow or white flowers, this pleasantly bitter green beloved in Southeast Asia hasn’t yet stormed the ...

It’s nutritious, and you can cook it in numerous ways. Chinese broccoli, or gai lan, is a lesser-known vegetable that offers many of the same nutrients as its relatives. Chinese broccoli looks ...

Broccolini is actually a cross-breed of broccoli and Chinese broccoli, a leafy vegetable commonly referred to as gai lan in Cantonese ... and the ratio of stem to leaf to bud is pretty perfect ...

Rinse and drain the gai lan, lightly shaking the excess water from the leaves into the sink. Trim about 1 inch off the thick end of the stem. Pluck or cut the leaves from the main stem and set aside.