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Baby Bok Choy with Crunchy Topping

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This low carb baby bok choy side dish has a wonderful crunchy topping and delicious Asian flavors!Baby Bok Choy with Crunchy Topping - an easy low carb side dish recipe

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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. 

How to Make Baby Bok Choy with Crunchy Topping

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 - an easy low carb side dish recipe

 

Baby Bok Choy with Crunchy Topping

Baby Bok Choy with Crunchy Topping

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

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!

Notes

2g net carbs per serving

Nutrition Information
Yield 2 Serving Size Half the recipe
Amount Per Serving Calories 96Total Fat 5gSaturated Fat 2gCholesterol 13mgSodium 500mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 10g
If you love pork rinds, check out these best low carb ways to use them!

Adapted from Easy Everyday Low Carb Cookbook

 

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Maya | Wholesome Yum

Friday 10th of February 2017

This looks delicious! Love that you added the crunchy topping!

Sarah

Friday 10th of February 2017

Delicious! I was just thinking about low carb Asian food last night! Thanks for the new recipe!

Katrin

Wednesday 8th of February 2017

That looks like it could be my lunch tomorrow... with a bit of sea bass maybe?

Georgina

Wednesday 8th of February 2017

Ooooh yes that would be perfect!

Kim | Low Carb Maven

Wednesday 8th of February 2017

Oh, yum! I have been on a ginger kick recently and admittedly don't prepare Asian vegetables enough. Looking forward to try. I love your casual note to "bash it around" to crush the pork rinds. You make me laugh.

Georgina

Wednesday 8th of February 2017

Thank you!!

Stacey Crawford

Wednesday 8th of February 2017

Sounds really good & I don't think I've made bok choy before. I think I could use coconut aminos in place of the soy and give it a go! Thanks, I need more veggie sides in my rotation. My family is bored with my spinach salad side.

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