Bok Choy with Corned Beef

This Bok Choy with Corned Beef method 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 savor 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. In addition 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 cookery.

- 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 taste, pan-fry it beforehand as the recipe points to.

- 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 cookery 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?

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

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Bok Choy with Corned Beef

- 1/2 cup leftover fried corned beef - 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 - 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.