Caixin/Yu Choy and Shrimp Stirfry


I’m heading to the Baltics and Scandinavia for a few weeks. Don’t worry, I’ll try my best to keep blogging while I’m away too. One still has to eat, right?

Caixin is a common vegetable in Southeast Asia, and is commonly used in stirfrys of all kinds. When I was growing up, I really didn’t like the vegetable because it was bitter (in a very broad sense of that word.) When in noodle stirfrys, caixin always turns black, and shrivels up into a disgusting seaweed-like thing that tastes bitter. I hated it.

However, after cooking it on my own, I realized that caixin really isn’t such a horrible vegetable. The secret (well not quite much of a secret) is really to not overcook it! Here’s dressing up some regular caixin with some huge shrimps my uncle bought!


  • 1 bunch of caixin (approximately 12 oz), cut into 1 1/2″ pieces, separate the stems from leaves
  • 3-4 oz fresh shrimp
  • 1/2 tablespoon light soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons cooking oil


To a heated pan, add oil and fry minced garlic till golden brown and fragrant.

Add shrimp, and fry until shrimp is half cooked.


Add the stems of caixin, and fry for 1 to 2 minutes.

Add the leaves of caixin and fry until everything is cooked. The caixin would have wilted but is stil green.



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