Low-Carb Pork Rib Tips, Oyster Mushroom & Pak Choi Wok

 Spicy Sichuan-Inspired, No Rice Needed.

This dish was born from a well-stocked fridge and one powerful jar of Chinese chili preserved vegetables. No rice, no noodles — just pork fat, mushrooms, greens, heat, and umami. Fast, honest, and deeply satisfying!

Why this works

Oyster mushrooms take the role of carbs, absorbing rendered pork fat and sauce while bringing a meaty bite. Pak choi keeps everything fresh and light, while chili preserved vegetables replace soy sauce and salt in one decisive move.

Ingredients (2 servings)

Pork rib tips, chopped into small pieces

Oyster mushrooms, torn into strips

Pak choi, stems and leaves separated

1–2 garlic cloves, finely sliced

½–1 tsp Chinese chili preserved vegetables

1 tsp oyster sauce

A few drops of chili oil from the jar

Grated ginger

Neutral oil (only if needed)

Fresh parsley, finely chopped

Optional: egg to serve on top

Method

Start with a cold wok or pan.

Add the chopped pork rib tips and bring up to medium heat. Let the fat render slowly until the meat is golden and lightly crisp at the edges.

Push the pork aside.

Add the oyster mushrooms directly into the hot pork fat. Do not stir for 1–2 minutes — let them caramelise and soak up flavour.

Add the garlic and ginger.

Toss briefly until fragrant, without letting it colour too much.

Add pak choi stems.

Stir-fry for about 30 seconds to keep some crunch.

Build the umami base.

Stir in the chili preserved vegetables and the oyster sauce, then immediately add 1–2 tablespoons of water to create a glossy glaze.

Add pak choi leaves.

Toss just until wilted and shiny.

Kill the heat.

Finish with chopped parsley and a few drops of chili oil.

Optional finish

Fry an egg separately until the edges are crisp and the yolk still soft. Slide it on top just before serving.

Chef’s notes

Pork rib tips are ideal here: fatty, irregular, and perfect for high-heat cooking.

Treat chili preserved vegetables like anchovies or miso — powerful, so use sparingly.

No soy sauce needed: the preserved vegetables and oyster sauce already bring enough salt and depth.

Low-Carb, High Reward

This is the kind of dish that proves you don’t need rice or noodles to feel satisfied ( although we do love them ). Pork fat, mushrooms, chili heat and greens hit every note — savoury, spicy, fresh, and deeply comforting.

Here is another tasty and satisfying low carb recipe:

Lesley's tuna melt stuffed mushrooms