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. 

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!

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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!

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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!

Notes

2g net carbs per serving

Nutrition Information

Yield 2 Serving Size Half the recipe
Amount Per ServingCalories 96Total Fat 5gSaturated Fat 2gCholesterol 13mgSodium 500mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gSugar 1gProtein 10g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

Adapted from Easy Everyday Low Carb Cookbook

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