How to Air Fry Bok Choy

Slice baby bok choy in half lengthwise. For large bok choy, cut into quarters. Rinse and pat thoroughly dry — excess water prevents crisping. Brush with sesame oil or neutral oil, then season with soy sauce, garlic, and a pinch of chili flakes.

Arrange cut-side up in a single layer. Air fry at 375°F (190°C) for 8–10 minutes. The outer leaves will crisp and char slightly while the stems become tender. Check at 7 minutes — thinner baby bok choy can finish early.

Finish with a drizzle of oyster sauce and sesame seeds for an Asian-inspired side. A squeeze of lemon and parmesan works for a more Italian profile. Miso paste thinned with a little water makes an excellent glaze applied in the last 2 minutes.

Serve immediately — bok choy softens as it sits. Pairs well with steamed rice, tofu, grilled fish, or noodle dishes. Also excellent as a base for air-fried shrimp or chicken.

What temperature for air fryer bok choy?

Air fry bok choy at 375°F (190°C). This temperature softens the stalks and wilts the leafy tops without turning them to mush. Halving the bok choy exposes the cut face to direct heat for light browning.

How long to cook bok choy in air fryer?

Air fry halved bok choy for 8–10 minutes at 375°F. Baby bok choy halved lengthwise is done around 8 minutes; larger heads may need the full 10. The leaves will be wilted and slightly charred at the edges when done.

Tips for air fryer bok choy?

Rinse and thoroughly dry the bok choy before cooking — excess water steams rather than roasts the vegetable. Brush the cut side with a mixture of sesame oil, soy sauce, and a pinch of garlic powder for an Asian-style finish. Keep the leaves tucked inward so they don't burn before the stalks are tender.