Chinese Broccoli

Chinese Broccoli also known as Kai-lan or Gai-lan is one of my favorite vegetable to grow. It is also my favorite vegetable to stir-fry. I first encountered these delectable leafy vegetable when I traveled to Hongkong a decade or so ago. Most of the restaurants in Hongkong serve these delicious leafy greens mixed with meat, chicken or seafood. They are simply prepared but so good just the same and they are reasonably priced too. You can eat your heart out in Hongkong without breaking the bank or your wallet.
Chinese Broccoli is a leafy vegetable greyish- blue in color and have thick stems just like the regular broccoli. It will develop florets that would open into a bouquet of white flowers which the bees love. Planting is not difficult. The soil must be amended with compost and manure. You can sow the seeds directly into the prepared bed. I would dug up a trench then sow the seeds and cover with soil lightly. I would then cover the bed with window screen to protect the seeds from the birds before watering. Keep the soil moist during the entire growing season. Harvest them before the flower form.
Chinese Broccoli is also nutritious. It has Vitamins K, C, A, B-vitamins especially Folic Acid and Minerals like potassium, manganese, zinc and calcium.
Just like its cousin the Choi-sum, you can steam the leaves then add oyster sauce and fresh garlic or you can stir-fry it with other vegetables like green bell pepper, celery and carrots with tofu for vegetarians or with beef or chicken. For beef I always use top sirloin because it is tender than other cuts. For chicken, you may use breast or thighs, they are both good.
Chinese broccoli is in the family of Brassicas (broccoli, cabbage, kale are some of them) which are well-known to be cancer fighters that’s why I grow them. Not only it is tasty, it will help me stay cancer-free.