Vegetables
Chinese Kale (Gai Lan)
A Hong Kong market vegetable with thick green stems and firm dark leaves with a slightly waxy surface.
- 繁體中文
- 芥蘭
- English
- Chinese Kale (Gai Lan)
- Bahasa Indonesia
- Kailan (芥蘭)
- Tagalog
- Chinese Kale / Gai Lan (芥蘭)
What is it?
Chinese kale is the official Hong Kong market English name for 芥蘭. It is also widely called gai lan or Chinese broccoli.
How to identify it
Look for sturdy green stems, thick dark leaves and short leaf stalks. Mature bunches may have small white flower buds, but flowers are not required.
- Stems usually thicker than choy sum
- Firm dark leaves with a slightly waxy surface
- Mature bunches may have small white buds
Common confusion
Chinese kale has thick stems and firm dark leaves; choy sum normally has slimmer stems, thinner leaves and yellow buds.
Common Hong Kong household uses
Commonly stir-fried with garlic, blanched or served with oyster sauce.
Preparation or handling
Wash each stalk, peel tough outer skin from thick stems, and cook stems before leaves.
Storage
Keep unwashed and dry in the refrigerator crisper and use soon.
Helper tip
Choy sum usually has slimmer stems, thinner leaves and yellow buds. Send the employer a photo if unsure.
What Ma’am or Sir may say
買一斤芥蘭，揀莖唔好太老。The employer wants about one catty of Chinese kale with stems that are not old or fibrous.
Useful market phrase
唔該要一斤嫩芥蘭。