Chinese Broccoli

• Chinese broccoli is frequently stir-fried with garlic and ginger, creating a flavorful and healthy side dish. The combination of high heat and aromatic spices enhances the natural taste of the vegetable.
• Gai lan can be steamed and then drizzled with oyster sauce for a simple yet elegant preparation. Steaming preserves the vibrant green color and tender-crisp texture.
• Chinese broccoli is a popular addition to noodle soups and broths, adding a nutritious and slightly bitter element to the overall flavor profile. The leaves and stems absorb the surrounding flavors, enhancing the broth.
• It's also great as a complement to roasted meats and poultry. Blanching gai lan and then quickly sautéing it with garlic and chili flakes makes for a flavorful side.
• Chinese broccoli can be added to vegetable medleys alongside carrots, bell peppers, and snow peas, offering a delightful mix of textures and flavors that is rich in vitamins and minerals.
• Consider adding Chinese broccoli to Asian-inspired slaw alongside shredded cabbage, carrots and a sesame ginger dressing for added texture and flavor.

• Rich in vitamins C and K, supporting immune function and bone health.
• High in antioxidants, which help protect cells from damage.
• Good source of dietary fiber, promoting digestive health and regularity.
• Contains glucosinolates, compounds that may have anti-cancer properties.
• Low in calories and carbohydrates, making it a healthy choice for weight management.

Chinese broccoli is best stored in the refrigerator to maintain its freshness. Wrap the unwashed stalks in a slightly damp paper towel and place them in a plastic bag. This helps to retain moisture and prevent wilting. It's generally best to use Chinese broccoli within 3-5 days for optimal quality. Avoid washing before storing, as excess moisture can promote spoilage.