Air Fryer Baby Bok Choy Recipes

EASY BOK CHOY

Steps:

• Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
• Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

AIR FRYER BABY BOK CHOY

Steps:

• Separate the stems from the leaves, I just used a knife to cut the stem off.
• Place the bok choy into a small bowl and then wash it well.
• Then after the bok choy is washed, add the oyster sauce, chicken broth, peanut oil, minced garlic, and salt. Making sure that the leaves are well coated.
• Plug the air fryer in and then set the grill function, you need to warm the grill up, but once it's warmed up enough the machine will tell you to add food.
• Add the bok choy.
• Set the timer for 10 minutes.
• Toss the bok choy every few minutes. So it doesn't char.
• Plate, serve and enjoy!

QUICK BABY BOK CHOY WITH GARLIC

Steps:

• Heat a wok over medium heat. Add oil and allow to get hot. Add garlic and stir-fry until fragrant, about 30 seconds. Add bok choy and cook for 30 seconds. Season with soy sauce, sugar, and salt and stir-fry for 1 minute.
• Pour water into the wok, cover, and simmer until leaves are dark green and stems are tender, but still firm, 2 to 3 minutes. Remove from heat, drizzle with sesame oil, and season with pepper.

AIR FRYER BABY BOK CHOY

Steps:

• Slice the bottoms off of your bok choy bunches, and separate the leaves. Rinse them well, and shake off any excess water. It's okay if they're a little damp. You just don't want them dripping wet.
• Transfer the clean bok choy leaves to the air fryer, then coat them in spray oil. Sprinkle on the garlic powder, shaking to make sure all of the leaves get some of that garlic goodness.
• Cook at 350F for 5-6 minutes, shaking after 2 minutes.

SKIRT STEAK, BABY BOK CHOY AND ZUCCHINI STIR-FRY

Steps:

• Whisk together ponzu, soy sauce, oyster sauce and cornstarch and set aside.
• Pat steak dry and season with salt and pepper.
• Heat wok or large skillet over very high heat.
• When hot, add half of the steak so the meat gets a good sear and cook, tossing occasionally until browned on all sides, about 2 minutes total.
• Transfer to a plate, repeat with the remaining meat; set aside.
• Reduce the heat to medium-high, add the oil, scallion whites, garlic, ginger, carrots, water chestnuts, and red pepper to the wok and toss frequently until beginning to soften, about 2 minutes.
• Add baby bok choy and zucchini and cook for an additional 2 minutes until the leaves turn bright green.
• Return the steak back to wok and pour the sauce mixture.
• Bring to a boil and allow to cook through and reduce, about 1 to 2 minutes more.
• Garnish with scallion greens and serve.

SAUTEED BABY BOK CHOY RECIPE

Steps:

• Wash the stalks to remove any dirt. Next, slice the baby Bok choy in halves and place them in large plate or bowl.In a small bowl, prepare the sauce in which you will use to cook the vegetables. Mix together the Worcestershire sauce, water, vinegar, salt, and garlic. Set aside.
• Heat the oil and add the Bok Choy stalks to the hot oil face down. Cook on high heat for about 6-8 minutes uninterrupted or until they start to brown.Once the vegetables are brown, turn them over and pour the sauce over the vegetables and cook for an additional 5 minutes. Sprinkle with black sesame seeds and serve warm. Enjoy!

BROCCOLI AND BOK CHOY STIR-FRY

Steps:

• In a small bowl, stir together the vinegar, soy sauce, seasoning blend, green onions, ginger root and garlic. Set the mixture aside.
• In a large skillet, heat the oil over medium heat. Add the broccoli and stir-fry for 4 minutes. Add the vinegar mixture and bok choy. Stir-fry for 3-5 minutes or until the vegetables are crisp-tender.
• Sprinkle the stir fry with sesame seeds and serve.

BOK CHOY STIR-FRY WITH CANADIAN BACON

Steps:

• Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl.
• Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
• Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice.