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Chinese Broccoli Kai-Ian

Gai lan or kai-lan is the Cantonese name for Chinese broccoli or Chinese kale; jie lan is its Mandarin name. It is a leaf vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli.

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Cello 454 g


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.

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