Gai Lan (Chinese Broccoli)
I have a theory about gai lan: It’s so bitter, even bugs stay away from it. I don’t think I’ve ever seen a single bug on any gai lan I’ve purchased. (If they were there, they were camouflaged really well. Of course I washed the gai lan before cooking…bugs are nutritious, right? Right?!?!)
Gai lan is actually not that bitter, certainly not to the extent of bitter melon. And its bitterness can be offset with a bit of sugar or salt during cooking, and then with a drizzle of oyster sauce after plating. I usually love the leaves of vegetables best, but gai lan stems are pretty delicious, too.
My mom boils these in water with salt and oil, then plates them with oyster sauce. Whenever my family and extended family go out to eat, they (“The Adults,” as I call them) always order that. It’s not bad. I’ve never had ones that were bitter.
Lian: Yeah, gai lan (along with baby bok choy, ong choy, and pea vines) is a standard veggie whenever I eat big meals at Chinese restaurants.
- Cindy
i’ve always adored gai lan. the only reason it’s bitter is if it’s picked past it’s prime. the younger, more slender and tender ones are the best. guaranteed to be the opposite of bitter!
Jeana: You comment got me thinking about one particular gai lan bunch I had where the stems were pretty slim. It was so good, tasting unlike any other gai lan I’d ever eaten. So you’re right.
I guess I just don’t come across bunches like that often.
Baby kai lan is actually my favourite vegetable…not bitter at all! but you’re right, it tastes very different when it gets older.