How is Chinese Broccoli used in Thai cooking?

Chinese broccoli, or gai lan, is the leafy green you'll actually meet in everyday Northern cooking - thick crunchy stems, broad dark leaves, both edible, with a pleasant bitter, earthy edge. It's the green tucked into Thai fried rice and the bundle that comes alongside a bowl of noodle soup. Stir-fried fast with garlic and a little oyster or soy sauce, the stems stay crisp while the leaves wilt and soften. We often split the stems so they cook in the same time as the leaves.

Can I cook with Chinese Broccoli in a Chiang Mai cooking class?

Yes - we use Chinese Broccoli in our hands-on classes. Explore them on our Cooking Classes page.

Chinese Broccoli - Fresh Thai Vegetables | Thai Akha Kitchen

Chinese broccoli, or gai lan, is the leafy green you'll actually meet in everyday Northern cooking - thick crunchy stems, broad dark leaves, both edible,…

Chinese Broccoli - Fresh Thai Vegetables | Thai Akha Kitchen Chinese broccoli, or gai lan, is the leafy green you'll actually meet in everyday Northern cooking - thick crunchy stems, broad dark leaves, both edible,…