Bok Choy with Corned Beef

This Bok Choy with Corned Beef recipe is loosely based on the way mom would make her Fry Pak Choi With Saltfish and her classic Fry Pak Choi with Stewed Pork, two dishes we often enjoyed with sada roti growing up. In this version, we’re simply using leftover corned beef (bully beef). It’s a quick, budget-friendly, and deeply satisfying way to turn a few pantry staples into a hearty Caribbean meal. The tender-crisp Shanghai bok choy stir-fried with seasoned beef and sweet tomatoes brings bold flavor with minimal effort.

Popular across Trinidad and Tobago, this easy weeknight dish offers a brilliant way to transform fridge staples into something warm, comforting, and quick. Serve this recipe with rice, sada roti, or even over-boiled ground provisions for a complete island-style plate.

Ingredient Guide

• Shanghai bok choy: A milder, tender variety of bok choy with soft green tops and crisp white stalks. Also called baby bok choy or Chinese cabbage.
• Corned beef (bully beef): Use leftover cooked or fried canned corned beef for a rich, salty base. Adds bold flavor and texture.
• Grape tomatoes: These small, sweet tomatoes add brightness and color. Cherry tomatoes work as a substitute.
• Onion: A must for building the savory foundation of the stir-fry. Slice thin for even cooking.
• Olive oil: Used for sautéing. Any neutral oil like vegetable or coconut oil can be substituted.
• Black pepper and sea salt – Basic seasoning to enhance the natural flavors of the greens and meat.

Shopping Made Easy

• Look for Shanghai bok choy in the produce section of Asian supermarkets or well-stocked grocery stores. They’re usually bundled together with shorter, wider stalks than regular bok choy.
• Canned corned beef is typically found in the canned meats aisle. For a fresher flavor, pan-fry it beforehand as the recipe suggests.
• If grape tomatoes aren’t available, substitute with halved cherry tomatoes or even diced plum tomatoes in a pinch.
• Use sea salt for more subtle seasoning; table salt can be used, but adjust quantity carefully.

What is the best substitute for Shanghai bok choy?

If you can’t find Shanghai bok choy, regular bok choy or baby spinach are good alternatives. Adjust the cooking time, as spinach wilts much faster.

Can I use canned corned beef straight from the tin?

Yes, but the dish tastes better if the canned corned beef is pan-fried first. It adds a rich, slightly crispy texture that complements the tender greens.

How do I keep bok choy from getting soggy?

Cook the white stalks first since they take longer to soften, then add the green tops near the end. Don’t overcook—the greens should still be vibrant and slightly crisp.

Is this recipe good for meal prep?

Yes. It stores well in the fridge for up to 3 days. Reheat gently to preserve the texture of the bok choy.