Gai Lan (Chinese Broccoli) #1077 Purchase

Gai Lan (Chinese Broccoli), Golden Orange Greens -  artwork by Emily Miller
 Gai Lan (Chinese Broccoli), Golden Orange Greens -  artwork by Emily Miller
 Gai Lan (Chinese Broccoli), Golden Orange Greens -  artwork by Emily Miller
Twelfth in a series of monthly sketches exploring my Hakka Chinese heritage and personal family history through traditional foods and recipes. This sketch marks a full year of the project.

Gai lan (Chinese broccoli) looks quite different from Western broccoli, with just a tiny central floret of flower buds surrounded by big, thick, dark green leaves. Gai lan is eaten mostly for its stems.

I remember my Hakka mother often cooked Western broccoli during my childhood, simply prepared by either steaming or stir-frying. These are the two most common Chinese methods of cooking gai lan: either steamed or blanched with oyster sauce (often served at dim sum restaurants), or stir-fried with garlic and ginger. I didn't grow up eating oyster sauce, between my vegetarian mom and fish-averse dad, but the garlic-ginger stir-fry is very familiar!

Gai lan is written 芥蓝 in traditional Chinese or 芥兰 in simplified Chinese. It was domesticated in southern China during the Tang dynasty (7th century CE). This is the first time I've tried gai lan.

Watercolor, 2026

4x6"

Original Painting

Purchase Gai Lan (Chinese Broccoli), Golden Orange Greens Art Prints:

5x7" Paper giclee
$40
8x10" Paper giclee
$45
11x14" Paper giclee
$100
16x20" Paper giclee
$165

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Orders placed October 24 - November 22, 2026 will be fulfilled starting on Nov. 24, 2026.