Air-fried bok choy with chilli

Smoky tips, tender stems, and a bright sting of fresh red chilli—this ten-minute air-fryer side is tailor-made for a plate of Fuli dumplings (or any quick week-night main).

Ingredients

• 4–5 small bok choy, halved lengthwise
• 1 Tbsp neutral oil
• 2 Tbsp oyster sauce (use mushroom “oyster” sauce for a vegan spin)
• 1 tsp light soy sauce
• ½ tsp toasted sesame oil
• 1 clove garlic, finely grated
• 1 fresh red chilli, thinly sliced (seeds in for extra fire)
• Pinch of white pepper
• To finish: extra chilli rings, toasted sesame seeds, sliced spring onion

Method

• Pre-heat the air fryer.
• Set to 200 °C  and let it heat for 3 minutes.
  
• Pat bok choy dry. In a bowl whisk the neutral oil, oyster sauce, soy, sesame oil, garlic, half of the sliced chilli, and white pepper. Add bok choy and toss, rubbing the glaze between the leaves.
  
• Arrange bok choy cut-side up in a single layer. Cook 4 minutes, flip, and air-fry 2–3 minutes more until the edges char and stems are just tender.
• Move the bok choy to a platter, spoon over any juices from the basket, and scatter with the remaining fresh chilli rings.
• Serve hot.

Pair with Fuli dumplings, noodles, or a bowl of steamed rice—and enjoy the fresh-chilli kick while it’s piping hot.