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.

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.

Drizzle over the soy sauce, stir, then transfer the bok choy to a serving plate.

Scatter the topping over the vegetables and serve!