The vegetables steam their way to tenderness in just a few minutes. Use a fork to spear a vegetable and check if it’s tender and cooked through. If it is, let the vegetables cook, uncovered, for another minute to let the steam evaporate.. If they’re still not done, add another tablespoon or two of liquid, close, and steam a bit longer.
Some of my favorite vegetables to steam fry are broccoli, cauliflower, carrots, bell peppers, onion, fennel, zucchini, and green beans. 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. For broccoli and cauliflower, chop or break them up into 1-inch florets.
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. (FYI, asparagus is also great steam-fried, but will cook slightly more quickly than other vegetables. Best to cook asparagus separately.)
For some extra flavor once the vegetables are done cooking, add a handful of chopped herbs, a squeeze of lemon, or a drizzle of aged balsamic vinegar.
How To Steam-Fry Vegetables
Feel free to substitute any of favorite vegetable for those in this recipe, such as broccoli, bell peppers, onion, fennel, asparagus, or zucchini. Cut into bite-sized pieces for cooking.
(Note: Asparagus and other delicate vegetables will cook slightly more quickly; begin checking for doneness sooner than with other vegetables.)
(Note: Asparagus and other delicate vegetables will cook slightly more quickly; begin checking for doneness sooner than with other vegetables.)
Ingredients:
- 1 1/2 tablespoons olive oil
- 1/2 pound (1/2 of one medium head) cauliflower, cut into 1-inch florets
- 1/2 pound green beans, cut into 1-inch pieces
- 1/2 pound (3 medium) carrots, sliced 1/4-inch thick
- 1/2 teaspoon salt
- 1/4 cup water, stock, wine, or other liquid (see Note)
- 2 tablespoons chopped parsley (optional)
Read More: How To Steam-Fry Vegetables
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