SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.versust.com/recipe/miso-maple-glazed-baby-bok-choy
Printed September 2, 2026
Printed September 2, 2026
Air Fryer Alchemist
Miso-Maple Glazed Baby Bok Choy
This dish proves the air fryer isn't just for crispy foods—it can caramelize and char vegetables to perfection. The miso-maple glaze creates a lacquered finish that's both sweet and deeply savory.
Ingredients
- 4 baby bok choy, halved lengthwise
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Sesame seeds and sliced scallions for garnish
Preparation
Baby bok choy in the air fryer undergoes a remarkable transformation. The leaves turn crispy and almost kale-chip-like, while the stems become tender with caramelized, charred edges. The miso-maple glaze intensifies as it cooks, creating pockets of concentrated flavor.
Preparation
- Whisk together miso, maple syrup, rice vinegar, sesame oil, garlic, and ginger until smooth.
- Brush the cut sides of bok choy generously with half the glaze.
- Place cut-side up in air fryer basket.
- Air fry at 375°F for 8 minutes.
- Brush with remaining glaze and increase temperature to 400°F.
- Cook for another 4-5 minutes until leaves are crispy and stems are caramelized with charred spots.
- Garnish with sesame seeds and scallions.
The key is not to crowd the basket—the bok choy needs space for the hot air to circulate and create those desirable crispy bits on the leaves.
