Bok Choy with Corned Beef
A quick and flavorful Caribbean stir-fry combining tender bok choy and savory corned beef, perfect for a satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup leftover fried corned beef
- 1 medium onion sliced
- 3 lbs Shanghai bok choy separated into white stalks and green leaves
- 1/2 teaspoon sea salt adjust to taste
- 1/2 teaspoon black pepper
- 8-10 grape tomatoes halved
Instructions
- 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.
- 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.
- Season with sea salt and black pepper, adjusting to taste.
- 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.
- Top the dish with the halved grape tomatoes. Cook for another 3–4 minutes, allowing the tomatoes to soften slightly.
- Taste and adjust seasoning if necessary. Serve hot.
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.
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