Steaming is one of those cooking techniques that I feel like I should use more often.
But there’s something that’s been holding me back from embracing my inner ‘steamer’, if you’ll excuse the expression.
Recently, I realised what it was.
I didn’t have the equipment. After all, I’d donated my old practically unused bamboo steamer to charity in a fit of minimalism a few years ago.
But when I thought about it a little longer, I DID have the means to expose food to steam. Plenty of perfectly good saucepans to contain water and generate said steam.
And I had not one but 2 different ‘strainers’ that would fit inside the pot and hold my veggies safely in the steam.
Safe to say we’ve been enjoying a lot more steamed veg since that little ‘light bulb moment’.
steamed asian greens
serves 2 as a side
1 bunch Asian greens such as bok choy, choy sum, chinese broccoli, chopped
2 tablespoons soy or oyster sauce
dash of sesame oil, optional
1. Fill a large saucepan about 2cm (1in) deep with water. Bring to the boil.
2. Place greens in a strainer or colander and nest it into your pot, making sure the bottom isn’t touching the water. Cover.
3. Steam for about 5 minutes or until greens are bright green and just tender.
4. Place greens on a serving plate and top with sauce and seasame oil, if using.
vegetarian – choose the soy sauce or find a ‘vegetarian oyster sauce’ – they actually do exist.
italian greens – use olive oil, salt and a squeeze of lemon to dress your greens.
ps. Doors to the Stonesoup Virtual Cookery School will be opening this week!
To be the first notified when doors open AND be eligible for the waiting-list-only DISCOUNT go to: