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Best Paleo Air Fryer Bok Choy and Shiitake Mushrooms
We love an excellent Paleo-style vegetable dish made in the air fryer! This one uses bok choy and shiitake mushrooms for an Asian flair. Fresh bok choy is washed and quartered; then, it is air fried along with rehydrated shiitake mushrooms. We love using dried shiitake mushrooms as they have so much concentrated flavor! Feel free to use fresh shiitake mushrooms instead. The bok choy is seasoned with coconut amino and arrowroot starch to thicken the sauce around the vegetables.
How to Make It
Step 1
Bring a pot of water to a boil. Add the dried shiitake mushrooms and allow them to sit in hot water with a lid on top of the pot until they are softened about 10-15 minutes. Drain the water off the mushrooms. Squeeze out any excess water. Cut the stems off the mushrooms and cut them in half.
Step 2
Slice the garlic cloves into thin slices. Add the avocado oil directly to the bottom of the air fryer. Cook the garlic at 400 F (200 C) for 2 minutes. Add in the halved mushrooms and cook at 400 F (200 C) for 3 minutes.
Step 3
Trim the ends off the bok choy. Then cut them into quarters. Wash the bok choy well, shaking off any excess water. Add the bok choy to the air fryer.
Step 4
Drizzle the bok choy with three tablespoons of coconut aminos mixed with the starch and ¼ tsp kosher salt. Set the air fryer to 400 F (200 C) for 5 minutes or until the vegetables are lightly glazed and browned.
Ingredients
- Avocado oil
1 tbsp
- Garlic
2 clove
- Shiitake mushrooms
8 oz
- Bok choy
1 lb
- Coconut Aminos
2 tbsp
- Coarse Kosher Salt
0.25 tsp
- Coconut Aminos
1 tbsp
- Arrowroot powder
1 tsp
