How to Steam Vegetables Asian-Style

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Crispy steamed vegetables aren't limited to Asian restaurants; you can enjoy this healthy treat any time. Steaming vegetables helps retain their individual flavors and crisp textures, and fewer vitamins are lost than when you boil them. Once you select your favorite vegetables and steam them in your basket or bamboo steamer, you will have a healthy, filling meal all on its own. Alternatively, you can choose to add a sauce for a spicy or tangy vegetable mock stir-fry, no oil required.

Fill the large pot 1/3 full of water. Place it on a burner and turn the heat to high. Wait for the water to boil.

Place the vegetables in the bamboo steamer or the steamer basket and carefully place the steamer into the pot. If you are using a bamboo steamer, fit the lid over the bamboo steamer basket and fit it carefully into the pot. If you are using a basket steamer, place it in the pot and cover it with the pot's lid. Ensure that the hot water does not enter into the steamer.

Allow the vegetables to steam for five to eight minutes. Do not disturb them while they are steaming; the steam will cook all of the vegetables evenly and you do not want to risk being burned by the hot steam.

Remove the bamboo steamer or the steamer basket from the pot and turn the burner off when the vegetables are finished. You will know that the vegetables are finished when they are crisp yet tender.

Pour stir fry sauce into a bowl and cover it with plastic wrap, if you are using it. Warm it for 30 seconds before pouring the sauce over the plated vegetables.