Steamed vegetables are a dish that is not only nutritious, but can also be made easily and quickly. In general, there are several simple methods you can use to steam vegetables, and all of them only require simple cooking tools such as a steamer, a covered pot, or a microwave-safe bowl.
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Method 1 of 4: Selecting and Preparing Vegetables
Step 1. Determine the type of vegetables to be steamed
While technically any type of vegetable can be steamed, there are some that can be steamed more easily. Also, different types of vegetables will require different steaming methods. For example, vegetables such as broccoli, cauliflower, carrots, asparagus, artichokes, and chickpeas will achieve the right texture when steamed for a standard duration. However, the duration will be different if the steamed vegetables are larger, such as potatoes or even radishes. The following is a general guide to the duration of steaming vegetables:
- Asparagus: 7 to 13 minutes, or 4 to 7 minutes if the asparagus is pre-chopped
- Broccoli: 8 to 12 minutes for broccoli stalks, 5 to 7 minutes for broccoli florets
- Carrots: 7 to 12 minutes, depending on size and quantity
- Cauliflower florets: 5 to 10 minutes
- Corn: 7 to 10 minutes
- Beans: 5 to 7 minutes
- Potato slices: 8 to 12 minutes
- Spinach: 3 to 5 minutes
Step 2. Clean the vegetables before steaming them
Before steaming, make sure the vegetables are first cleaned of dirt, bacteria, and residual pesticides attached to the surface. To do this, all you need to do is rinse the vegetables in clean, cold water, then pat them with a paper towel to dry them.
- Use a special brush to clean thick-skinned vegetables, such as potatoes or carrots.
- Some vegetables, such as cauliflower and cabbage, have many gaps that allow dirt and bacteria to build up. For maximum cleaning, try soaking these types of vegetables in cold water for 1-2 minutes before rinsing them.
- If you want, you can use a special soap to clean the vegetables. However, research shows that the process of cleaning vegetables is much more effective if you only use clean water.
Step 3. Chop the vegetables if necessary
There are vegetables that can be steamed immediately after washing thoroughly, but there are also vegetables that require extra preparation. For example, large vegetables can cook faster if they are chopped before steaming. In addition, there are also vegetables whose stems, seeds, leaves, or hard outer layer must be removed before steaming.
- Carrots, cauliflower, and potatoes will cook more easily if they are cut before steaming.
- Some vegetables, such as asparagus, may take a little longer to prepare. For example, you need to first cut the base of the asparagus stem which is very tough in texture. In addition, the thicker asparagus stalks should also be slightly peeled before steaming so that the texture is softer when cooked.
Tips:
Most vegetables don't need to be peeled before steaming. In fact, the skin or outer layer of vegetables has the highest fiber content, flavor, and nutrients. Therefore, only peel the vegetables if the outer skin texture is very hard or too dirty.
Step 4. Separate the vegetables according to the duration of steaming
Because some vegetables take longer to cook, it's a good idea to separate the steaming process by type and size. This way, no vegetables will be too soft or undercooked when served. Even if you want to steam all types of vegetables at the same time, keep the locations separate in the steamer so that the vegetables that are cooked first can be easily removed.
- For example, because potatoes take a lot longer than chickpeas to ripen, don't stack them in the same location.
- To speed up the ripening process of tougher vegetables, you can chop up the vegetables in question before steaming them.
Method 2 of 4: Steaming Vegetables with a Steaming Basket
Step 1. Heat water in a saucepan
Start by pouring 500 ml of water into a saucepan and bringing it to a boil over high heat. Once the water boils, cover the steamer basket to increase its internal temperature.
- Simply cover the steamer basket containing the vegetables instead of covering the entire surface of the pan. In general, this method is similar to the bain-marie technique or the method of heating food in a double boiler.
- Different types and sizes of steamer baskets may require different amounts of water. In general, pour water until it fills about 2 inches (5 to 5 cm) of the pot, and make sure the water doesn't touch the vegetables in the steamer basket.
Step 2. Put the vegetables in the basket
After the water boils and evaporates, put the vegetables into the basket, then close the basket and reduce the heat.
- If you want to steam several types of vegetables at the same time, make sure you first sort them into groups. By doing so, you can easily remove the vegetables that are cooked first without interfering with the steaming process of the other vegetables.
- To protect your hands from the very hot steam, pour the vegetables in a bowl instead of putting them in the basket with your bare hands. If you want, you can also wear heat-resistant gloves or wrap your hands with a kitchen towel to prevent exposure to overheating.
Do you know?
There are various types of steamer baskets available in the market. Some have multiple compartments so you can separate the vegetables that cook more easily from those that take longer to steam.
Step 3. Steam the vegetables for a few minutes
Once placed in the basket, steam the vegetables for a few minutes without touching them. After the vegetables have been steamed for the recommended duration, you can only check their condition.
If you're having trouble keeping track of the steaming time, try setting up a timer or alarm. To steam vegetables that are relatively easy to cook, set a timer at 3 minutes
Step 4. Prick the vegetables with a fork or knife to check for doneness
When you feel the vegetables are almost done, open the lid of the steamer basket and pierce the thickest part with a fork or knife. If the process can be done easily, it means the vegetables are almost cooked. Otherwise, steam the vegetables again for 1-2 minutes before checking for doneness again.
The smaller the size of the vegetables, the faster the cooking time. In addition, understand that some types of vegetables also do not need to be cooked for too long. For example, chickpeas, cauliflower florets, and asparagus sticks cook more easily than whole potatoes or baby carrots
Step 5. Remove the softened vegetables from the basket
If you're steaming a variety of vegetables of different types and sizes at the same time, remove the vegetables that cook the fastest while still steaming the rest. Don't forget to use tongs or a slotted spoon to scoop out the vegetables so you don't burn your hands! Ripe vegetables can be set aside in a covered container to keep them warm until it's time to serve.
- If all the vegetables are cooked at the same time, simply lift the basket with heat-resistant gloves and pour the entire contents into a bowl or serving plate.
- Many vegetables will have a lighter color when ripe.
- Taste lightly on the cooked vegetables to make sure they are soft, but not too mushy.
Step 6. Season and serve your homemade steamed vegetables
Transfer the cooked vegetables to a serving plate, then season with olive oil, salt, pepper, and a little lemon juice to enhance the taste. Delicious steamed vegetables are ready to be served!
Delicious steamed vegetables served with a variety of meats. Plus, it tastes even better when drizzled with cheese sauce or herb sauce, although you can also serve it without any additives. Since steamed vegetables are very rich in nutrients, it's best not to add too many toppings to maximize their natural flavor and benefits
Method 3 of 4: Steaming Vegetables with Covered Pot
Step 1. Use a pot that is large and deep enough to fit all the vegetables you want to steam
In addition, the pan must also be equipped with an appropriate sized lid. If the pan doesn't come with a lid, get another one that will at least cover the entire surface of the pan well and trap any steam that builds up inside. Make sure the pot you are using is deep enough so that when you add the vegetables, there is still room for the steam to escape.
If the vegetables are larger in size, it's best to use a deep enough pot or pan. However, if the vegetables to be steamed are smaller, such as asparagus sticks or broccoli florets, you can also use a regular frying pan
Step 2. Fill 1.5 cm bottom of the pot with water
The not too much water will make the vegetables steam instead of boiling so that the nutrients in them are not lost. In addition, the layer of water will also prevent the vegetables from burning when steamed.
If the lid isn't big enough to trap all the steam that builds up, try increasing the amount of water. Experiment with different dosages until the results are best suited to your liking
Step 3. Arrange the vegetables according to the duration of their ripening
If you want to steam several types of vegetables at the same time, make sure you place the vegetables that take the longest to cook on the bottom layer, and so on. In this way, you can quickly remove the vegetables that are already cooked beforehand.
For example, you could arrange the potatoes on the bottom layer, then put the cauliflower on the middle layer, and finish with the asparagus on the top layer
Step 4. Cover the pot and steam the vegetables over medium to high heat
Once the vegetables are added, cover the pot tightly and turn the heat to medium rather than high. Every now and then, touch the lid of the pot to check the temperature. If it's too hot, it means the water in it has started to cook and evaporate.
- Resist the temptation to check the condition of the water by opening the lid of the pot. Be careful, the steam that escapes prematurely will hinder the steaming process of the vegetables.
- Reluctant to touch the lid of the pot for fear of burning your hands? Try using a glass lid so you can see the condition of the water in the pot without having to open it. If absolutely necessary, you can quickly open the lid slightly to see if any moisture is escaping.
Step 5. Reduce the heat and install the timer for the recommended duration
Once the water starts to steam, reduce the heat and then steam the vegetables for the recommended steaming time. To check for doneness, you can pierce the thickest part with a knife.
- The texture of the vegetables should be soft enough but not too mushy. In addition, the color should look bright instead of dull or faded.
- If the vegetables aren't fully cooked, try steaming them again for 1-2 minutes before checking for doneness.
Step 6. Turn off the heat, then serve the steamed vegetables
Once the vegetables are cooked, immediately remove them from the pan and serve them in the way you like best. For example, you can drizzle them with cream sauce or olive oil, and add your favorite condiments. Steamed vegetables can also be served as a main dish or a side dish of various heavy meals.
- To protect your hands, use tongs or a slotted spoon to remove the vegetables from the pan. If all the vegetables are cooked at the same time, remove the pan with heat-resistant gloves and pour the contents into the bowl through a small slotted sieve.
- If not all of the vegetables are cooked at the same time, remove the cooked vegetables and set them aside in a covered container to keep them warm until the remaining vegetables are cooked.
Tips:
Most likely, only a small amount of water will remain after the vegetables are cooked. You can turn the rest of the water back into vegetable broth or even use it to water plants, especially since the nutrient content in it is so high!
Method 4 of 4: Microwave Steaming Vegetables
Step 1. Put the vegetables in a microwave-safe bowl, then pour a little water into it
In fact, you don't need to use too much water to steam vegetables in the microwave. In fact, vegetables can be simply washed, then put directly into the bowl without draining.
- Generally, you only need to pour about 2-3 tbsp. (30-45 ml) of water for every 450 grams of vegetables. If the texture of the vegetables is tougher, increase the amount of water used a little.
- According to the advice of some cooking experts who often use the microwave, you just need to arrange the vegetables on a plate, then cover it with three sheets of wet kitchen paper to make it more moist when steaming.
Step 2. Cover the surface of the bowl with plastic wrap, and make sure you leave a bit of open space in the corner of the plastic to let the hot steam out
The plastic wrap is useful for trapping moisture in the bowl and ripening the vegetables. However, make sure the type you use has a “microwave safe” or “microwave safe” label, yes!
- In addition to a small space to let the hot steam out, the remaining plastic wrap must be wrapped very tightly so that the temperature inside the bowl can be properly trapped.
- If you'd like, you can also cover the bowl with a ceramic plate or special lid that's an appropriate size and has a funnel to let the steam out.
Step 3. Steam the vegetables on high heat for 2.5 minutes
If after that the vegetables are still not cooked, continue the steaming process at 1 minute intervals. Remember, each type of vegetable and microwave has a different character. However, in general you can steam any type of vegetable for 2.5 minutes before modifying the steaming time.
- Steaming time will depend largely on the type of vegetables used and the power of your microwave. Some vegetables can be cooked in a few minutes, but some may take longer to cook to perfection.
- To check for doneness, try stabbing the center with a knife. The knife should be able to penetrate the vegetables easily, but the texture of the vegetables should not feel too mushy.
Do you know?
Contrary to common understanding, steaming vegetables in the microwave will not reduce the nutritional content in them. In fact, microwaving vegetables is one of the best ways to retain all the essential nutrients, as opposed to boiling, cooking vegetables in a pressure cooker, or even frying them!
Step 4. Eat or serve vegetables while they are hot
Open the plastic wrap that covers the surface of the bowl, then throw it in the trash. After that, transfer the cooked steamed vegetables to a serving plate. Season the vegetables with your favorite spices and sauces before enjoying them!
- If you want, you can also season the vegetables with a little butter or soy sauce before steaming them. Once the vegetables are cooked, you can re-season them with salt, pepper, or other seasonings to your liking.
- So that you don't hurt your skin from the steaming hot steam, be careful when opening the plastic wrap covering the bowl!
Tips
- A squeeze of lemon is a delicious complement to enrich the flavor of steamed vegetables.
- Steamed vegetables can be warmed in a number of ways, such as by sautéing and heating them in the microwave. Leftover steamed vegetables can be stored for 3-4 days in the refrigerator to maintain their quality.
- Don't have a proper tool for steaming vegetables? Try browsing the internet to find alternative tips that you can try.
