This Bok Choy (Shanghai Bok Choi) recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish as well as her classic Fry Pak Choi with Stewed Pork, we grew up enjoying with Sada Roti. In this version we’re simply using leftover Corned Beef (bully beef) I had from dinner a couple nights ago.
You’ll Need…
1/2 cup leftover fried corned beef
1 tablespoon olive oil
1 medium onion (sliced)
3 lbs shanghai bok choy
1/2 teaspoon black pepper
1/2 teaspoon sea salt (adjust)
8-10 grape tomatoes (1/2)
Notes. Please use the video below to follow along as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. Especially the canned corned beef that’s used.
Heat the olive oil is a wide pan on a medium flame then add the leftover corned beef. As it heats up, add the sliced onion and stir well. Should you want to add crushed garlic and spicy peppers, do so now.
Three minutes later add the white parts of the Bok Choy (as explained in the video) to the pot and stir well. Cook for 4-6 minutes. Do not cover the pan/pot.
While the corned beef will have a sodium element to it, you’ll still need to add more salt (as I did at this point).
It’s now time to add the green parts and stir well. Please note that traditionally we’d chop everything MUCH smaller but as explained in the video, I wanted this dish to take on a sort of stir fry feel.
Top with the tomato and cook for 3-4 minutes. However I like a slight crunch to my Bok Choy, so with that in mind you may cook longer. Mommy would cook this until all of the liquid was gone.
Remember to taste and adjust the salt to your liking.
Recipe Card
Bok Choy with Corned Beef
Description
A quick and flavorful Caribbean stir-fry combining tender bok choy and savory corned beef, perfect for a satisfying meal.
Ingredients
Instructions
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Heat the olive oil in a wide sauté pan over medium heat. Add the leftover fried corned beef and sliced onion to the pan. Stir well and cook for about 3 minutes until the onions are translucent.
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Add the white stalks of the bok choy to the pan. Stir to combine and cook for 4–6 minutes, uncovered, until the stalks begin to soften.
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Season with sea salt and black pepper, adjusting to taste.
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Add the green leaves of the bok choy to the pan. Stir well and cook for an additional 2–3 minutes until the leaves are wilted but still vibrant.
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Top the dish with the halved grape tomatoes. Cook for another 3–4 minutes, allowing the tomatoes to soften slightly.
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Taste and adjust seasoning if necessary. Serve hot.
