Baby Bok Choy with Crunchy Topping

This low carb baby bok choy side dish has a wonderful crunchy topping and delicious Asian flavors!

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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!

Baby Bok Choy with Crunchy Topping

Course: Side Dish

Cuisine: American, Asian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2

Calories: 39 kcal

Author: Georgina from StepAwayFromTheCarbs.com

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Ingredients

• ¼ cup crushed pork rinds
• olive oil
• ½ tsp garlic paste or minced garlic
• 1 tsp ginger paste
• 8 oz baby bok choy quartered
• 1 tsp soy sauce or tamari

Instructions

1. Heat some oil in a skillet and add the 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.
2. Refresh it with more oil, and add the ginger paste and baby bok choy. Cook for 5-6 minutes until the stalks are just heated through and the leaves have wilted.
3. Drizzle over the soy sauce, stir, then transfer the bok choy to a serving plate.
4. Scatter the topping over the vegetables and serve!

Recipe Notes

1g net carbs per serving

Nutrition Facts

Baby Bok Choy with Crunchy Topping

Amount Per Serving

Calories 39 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 3mg 1%

Sodium 306mg 13%

Total Carbohydrates 3g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 3g 6%

Vitamin A 100.9%

Vitamin C 61.9%

Calcium 12.5%

Iron 4.5%

* Percent Daily Values are based on a 2000 calorie diet.

If you love pork rinds, check out these 16 low carb ways to use them!

Adapted from Easy Everyday Low Carb Cookbook

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