Description

Format

Cello 454 g

Uses

Used widely in Chinese cuisine, common preparations include stir-fried, boiled or steamed. It is also common in Vietnamese, Burmese and Thai cuisine.

Storage Temperature

5ºC / 41ºF

Freezing Injury

Freeze damage in fresh kai-lan will appear as darkened translucent or water-soaked areas which will deteriorate rapidly after thawing.