Corned Beef Stir-Fry with Irish Potatoes and Pak Choi

To make corned beef stir-fry with Irish potatoes and pak choi, start by heating oil in a large pan over medium heat. Cook diced Irish potatoes for about 5 minutes until tender. Then, add sliced corned beef and cook until browned, about 3-4 minutes. Next, stir in chopped pak choi along with black pepper, all-purpose seasoning, paprika, and turmeric, and stir-fry for 2-3 minutes. Finally, add ketchup and soy sauce, stir-fry for an additional minute, and serve hot.

The recipe for corned beef stir-fry can be made gluten-free by substituting the soy sauce with a gluten-free alternative, such as tamari. Additionally, ensure that the all-purpose seasoning you use is gluten-free. This way, you can enjoy a delicious stir-fry while adhering to a gluten-free diet.

If you can't find pak choi, you can substitute it with other leafy greens such as bok choy, spinach, or kale. Each of these alternatives will provide a similar texture and flavor profile, making them great options for your corned beef stir-fry.

To store leftover corned beef stir-fry, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. When ready to eat, reheat in a pan or microwave until heated through.

Corned beef stir-fry pairs well with a variety of side dishes. Consider serving it with steamed rice, quinoa, or noodles for a complete meal. You can also add a side of pickled vegetables or a fresh salad to complement the flavors of the stir-fry.