Ingredients:

• Bok choy (baby) – 300 g, washed thoroughly
• Eggs – 2 large
• Dried shrimp – 10 g
• Chopped green onions – 2 tablespoons
• Ground black pepper – 1/4 teaspoon
• Oyster sauce – 1 tablespoon
• Sesame oil – 1 tablespoon
• Olive oil – 1 tablespoon
• Cornmeal – for coating
• Water – for blanching and steaming

Step-by-Step Instructions:

Step 1: Prepare the Bok Choy

1. Blanch the Bok Choy: In a large pot, bring water to a boil. Add the cleaned bok choy and blanch them for about 3 minutes. This helps to remove the bitterness of the greens.
2. Cool and Drain: Once the bok choy is blanched, remove them from the boiling water and immediately transfer them to a bowl of cold water. Let the bok choy soak for 5 minutes to cool down and stop the cooking process.
3. Squeeze out the Water: After soaking, take the bok choy out of the water and gently squeeze out the excess water using your hands. The more water you remove, the better the texture of the vegetable balls will be.
4. Chop the Bok Choy: Finely chop the blanched bok choy. The finer the chop, the easier it will be to form the balls later. Set aside in a bowl.

Step 2: Prepare the Egg Mixture

1. Scramble the Eggs: Crack 2 eggs into a bowl and whisk them well. Heat 1 tablespoon of olive oil in a pan, and pour in the egg mixture. Cook the eggs over medium heat until they are fully scrambled, making sure to break them into small pieces with chopsticks or a spatula.
2. Chop the Scrambled Eggs: Once the scrambled eggs are cooked, chop them into smaller pieces. This will help them blend well with the other ingredients later. Set aside.

Step 3: Combine Ingredients

1. Mix the Filling: In a large mixing bowl, combine the chopped bok choy, scrambled eggs, 10 g of dried shrimp, 2 tablespoons of chopped green onions, 1/4 teaspoon of ground black pepper, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, and 1 tablespoon of olive oil. Mix everything well until the ingredients are evenly distributed.
2. Adjust Seasoning: Taste the mixture to check the seasoning. Since dried shrimp is salty, you may not need to add extra salt. However, adjust according to your taste preferences.

Step 4: Form the Vegetable Balls

1. Shape the Balls: Take a portion of the filling mixture and shape it into a small ball using your hands. Make sure the balls are firm but not too tightly packed. You can make them roughly the size of a golf ball.
2. Prepare Cornmeal Coating: Spread cornmeal on a flat surface or plate. Roll each vegetable ball in the cornmeal until they are fully coated. This will give them a slightly crispy texture after steaming.
3. Hold Shape with Water: To ensure that the cornmeal sticks and the balls hold their shape, lightly dip your fingers in water and sprinkle a few drops on the balls as you roll them in the cornmeal. Gently press to ensure the coating adheres.

Step 5: Steam the Vegetable Balls

1. Prepare the Steamer: Fill a steamer pot with water and bring it to a boil. Place the coated vegetable balls in the steamer basket, making sure they do not touch each other.
2. Steam for 20 Minutes: Steam the balls over boiling water for about 20 minutes, or until they are cooked through and firm to the touch.
3. Remove and Cool: Once steamed, remove the balls from the steamer and let them cool for a few minutes before serving.

Cooking Tips:

• Squeeze Excess Water: It is essential to thoroughly squeeze the excess water out of the blanched bok choy to ensure the mixture holds together well and doesn’t become too soggy.
• Dried Shrimp Alternatives: If you don’t have dried shrimp, you can use finely chopped fresh shrimp or even omit the shrimp altogether for a vegetarian version.
• Variations: Add grated carrots, mushrooms, or tofu to the mixture for added texture and flavor. You can also use different greens like spinach or kale in place of bok choy.
• Cornmeal Coating: The cornmeal coating gives a nice texture to the balls, but you can also use breadcrumbs or rice flour as an alternative.

Storage:

• Refrigeration: Store leftover vegetable balls in an airtight container in the refrigerator for up to 3 days. Reheat by steaming them for 5 minutes or microwaving them for 1-2 minutes before serving.
• Freezing: You can freeze the uncooked vegetable balls. After shaping and coating them with cornmeal, place them on a tray and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag. When you’re ready to cook, steam them directly from frozen for 25-30 minutes.

Nutritional Facts (Per Serving of 2 Vegetable Balls):

• Calories: 150-180 kcal
• Protein: 10g
• Fat: 8g
• Carbohydrates: 12g
• Fiber: 3g
• Sodium: 300mg
• Sugar: 2g

These vegetable balls are low in calories but packed with protein, fiber, and essential vitamins and minerals from the bok choy and eggs. The dried shrimp adds a boost of flavor and protein while keeping the fat content moderate.

Frequently Asked Questions (FAQs):

1. Can I use frozen bok choy for this recipe? Yes, you can use frozen bok choy, but be sure to thaw it and drain any excess water thoroughly before chopping it for the filling.

2. Can I bake the vegetable balls instead of steaming them? Yes, you can bake the balls at 180°C (350°F) for 20-25 minutes, or until they are golden brown. However, steaming retains more moisture and makes the balls softer.

3. What dipping sauces pair well with these vegetable balls? These balls pair well with soy sauce, sweet chili sauce, or a simple yogurt-based dip. You can also try serving them with a garlic sesame dipping sauce for an extra kick.

4. Can I make the mixture ahead of time? Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before forming the balls and steaming them.

5. What other fillings can I use for these vegetable balls? Feel free to experiment with different fillings like ground chicken, pork, or even tofu for a vegetarian version. You can also add spices like curry powder or cumin for a different flavor profile.

Conclusion:

These Steamed Bok Choy and Egg Balls are a light and healthy option for a snack, appetizer, or side dish. With a delicious combination of greens, eggs, shrimp, and cheese, they are not only nutritious but also packed with flavor. The addition of sesame oil and Provencal herbs gives the dish a subtle depth, making it a perfect comfort food that’s easy to prepare. Whether you’re looking to make a simple meal for your family or impress guests with something unique, these vegetable balls will surely be a hit. Plus, their soft, delicate texture is balanced by the slight crispness of the cornmeal coating, making every bite a delight. Enjoy these wholesome bites with a dipping sauce of your choice, and savor the goodness!