This low carb baby bok choy side dish has a wonderful crunchy topping and delicious Asian flavors!
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
If you’re looking for an easy side dish with Asian flavors like ginger and soy – take a look at this recipe!
The crunchy topping here is made from crushed up pork rinds (or chicharrones, or pork skins, if you prefer to call them that!) that have been toasted with garlic. I’ll admit that pork rinds are not a traditional Asian ingredient but it really does add a wonderful textural contrast to the bok choy. You could substitute something like breadcrumbs or panko if you wanted to keep the dish vegetarian, but then of course the carb count would increase.
Prepare the crunchy topping by crushing the pork rinds – I usually just place a handful in a bag, close it, and bash it around a bit. Heat some oil in a skillet and add garlic paste or minced garlic. Add the crushed pork rinds and cook over a medium heat for 5 minutes, stirring frequently. Set the topping aside and return the pan to the heat.
Refresh it with more oil, and add some ginger paste (yes, I love my convenient seasoning pastes!). Cut the baby bok choy into quarters and add them to the skillet. Cook for 5-6 minutes until the stalks are just heated through and the leaves have wilted. Drizzle over some soy sauce, stir, then transfer the bok choy to a serving plate.
Scatter over the topping and serve!
If you love pork rinds, check out these 16 low carb ways to use them!
Adapted from Easy Everyday Low Carb Cookbook