Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables.
Use any vegetable to make a quick, easy side dish for weeknight meals!
Need a quick side dish of vegetables to go with your meal?
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What is Steam-Frying?
Using this method, you quickly stir-fry vegetables to develop some color, and then steam them until tender.
Steam-frying uses less oil than a regular stir-fry, but the vegetables still quickly cook through.
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You’ll also need a lid for your skillet.
The size of skillet depends on how many people youre feeding.
Use a fork to spear a vegetable and look to see if it’s tender and cooked through.
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If it is, let the vegetables cook, uncovered, for another minute to let the steam evaporate..
So they all cook at the same speed, these vegetables should be cut into bite-sized pieces for cooking.
Aim for 1- to 2-inch lengths for green beans.
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For broccoli and cauliflower, chop or break them up into 1-inch florets.
The Best Vegetables for Steam-Frying
Carrots and other hardy vegetables are also great for steam-frying.
Slice them thinly (1/4 inch or so) before cooking and cook them alongside other vegetables.
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(FYI, asparagus is also great steam-fried, but will cook slightly more quickly than other vegetables.
Best to cook asparagus separately.)
Cut into bite-sized pieces for cooking.
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Add the vegetables in a single layer.
Sprinkle the salt evenly over top.
Let the vegetables steam, covered, just until tender.
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This usually takes about 4 minutes.
Sprinkle with parsley (optional) and serve while still warm.
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