An intro to Kai Lan （芥蓝）: A leaf vegetable featuring thick, flat, glossy green leaves with thick stems with flower heads, similar to but much smaller than broccoli. (Wikipedia)
Kai Lan is often referred to as Chinese broccoli or Chinese kale, and the nutritious leafy vegetable is widely used in Cantonese cuisine. The methods of cooking Kai Lan include stir-frying, steaming or blanching, and 100g of cooked Kai Lan is packed with 2.5g of dietary fibre and 1.1g of protein! Kai Lan also contains Vitamin A, Vitamin C, Calcium, Iron and Magnesium, and this versatile vegetable can be used in a wide variety of recipes, the most popular recipe being stir-fried Kai Lan with oyster sauce.
To grow Kai Lan, carefully place 6-8 seeds in 2 rows in a recycled milk carton with holes at the bottom for good drainage. You would need to transfer the Kai Lan into a deeper pot when the seedlings are bigger, but for the next few weeks ensure that you water the plant once a day, and avoid exposing the seedlings to direct sunlight or strong winds as the stalks are fragile.
When the Kai Lan grows to the size of the Kai Lans in the image above, you should transfer them into a deeper and wider pot. The pot should be at least 6 inches, and the deeper the pot, the deeper the roots will grow!