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March 8, 2014 |
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<!-- Taxobox_image | image = Image:.jpg|240px | caption = --> Taxobox_begin_placement | color = lightgreen Taxobox_regnum_entry | taxon = Plantae Taxobox_divisio_entry | taxon = Magnoliophyta Taxobox_classis_entry | taxon = Magnoliopsida Taxobox_ordo_entry | taxon = Brassicales Taxobox_familia_entry | taxon = Brassicaceae Taxobox_genus_entry | taxon = Brassica Taxobox_species_entry | taxon = oleracea Taxobox_end_placement Taxobox_section_subdivision | color = lightgreen| plural_taxon = Cultivar|Cultivar Group Brassica oleracea Alboglabra Group Taxobox_end Kai-lan (zh-stp|t=芥蘭|s=芥兰|p=jièlán), also known as Chinese broccoli or Chinese kale, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems. Kai-lan is eaten widely in Chinese cuisine, and especially in Cantonese cuisine. Common preparations include kai-lan stir frying|stir-fried with ginger and garlic, and boiling|boiled kai-lan served with oyster sauce. The pronunciation kai-lan and its alternate version gai-lan are Cantonese (linguistics)|Cantonese.
Category:Leaf vegetables Category:Chinese cuisine Category:Brassicaceae category:Cantonese cuisine food-stub plant-stub This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Kai-lan".
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