This bok choy (Shanghai Bok Choy) This recipe is based on my mom’s salted fish pak choi stir fry and the classic braised pork pak choi stir fry that I enjoyed growing up with sada roti. This version uses leftover corned beef. (Bully Beef) I had it for dinner a few days ago.
You will need…
1/2 cup leftover fried corned beef
1 tablespoon olive oil
1 medium sized onion (sliced)
Shanghai bok choy 3 lbs
1/2 teaspoon black pepper
½ teaspoon sea salt (adjust)
8 to 10 grape tomatoes (1/2)
Note. Check out the video below for a more detailed explanation of the recipe: If you’re making this dish gluten-free, be sure to check the full list of ingredients to ensure it meets your gluten-free dietary requirements, especially the canned corned beef you use.
Heat the olive oil in a wide-mouthed frying pan over medium heat and add the remaining corned beef. Once hot, add the sliced ​​onion and stir well. If you are adding crushed garlic and hot chilies, add them now as well.
After 3 minutes, add the white part of the bok choy. (As explained in the video) Add to the pot and stir well. Cook for 4 to 6 minutes. Do not cover the pot.
Corned beef does have sodium, but you’ll need to add more salt. (As I did at this point).
Now add the green parts and mix well. Traditionally you would chop everything much finer but as explained in the video, I wanted this dish to have more of a stir fry feel.
Add the tomatoes and simmer for 3-4 minutes, although I like my bok choy to have a slightly crunchier texture so you could simmer it longer to allow for that. Mom simmers it until all the liquid has evaporated.
Taste and adjust salt to your liking.
