Steamed Vegetables are a quick and easy side dish or main dish. Make it something specular with these tips> Top it with a sauce to make it extra special.
Steaming Tips for Vegetables:
Steam vegetables in stages based on their texture: tender vs hard
Cut vegetables into uniform sizes
Don't Overload the steamer pot.
Add aromatics to your steaming water
Salt Early
Stop steaming slightly earlier
Here’s a quick guide on steaming times for vegetables.
Asparagus: 4-6 minutes * Trim tough ends
Broccoli: 3-5 minutes (florets) 6-7 minutes (stems)
Broccolini: Trim the ends; steam 5 to 6 minutes.
Brussels sprouts: Trim bottom and halve through the base; steam 5 to 6 minutes.
Cabbage: 3-5 minutes
Carrots: 6-8 minutes *Peel and slice into 1/2-inch-thick rounds
Corn on cob (1-2 inches): 8-10 minutes
Cauliflower: 3-5 minutes (florets), 7 minutes (stem)
Gobo slices: 5-10 minutes
Green beans: 3-6 minutes
Kabocha: 10-15 minutes
Leafy veggies: 2-3 minutes
Potatoes: 10-15 minutes *Cubed
Baby or fingerling potatoes: Scrub and quarter (halve fingerlings lengthwise), steam 10 to 15 minutes.
Spinach: 2-3 minutes
Sugar snap peas: Rinse and remove stem end and string; steam 5 to 6 minutes.
Sweet potatoes: 10-15 minutes
Zucchini: 5-8 minutes
Perk Up Steamed Veggies
Fresh herbs – Toss whole sprigs of fresh herbs, like parsley, thyme, or dill, over the steaming vegetables, or chop up the leaves and sprinkle them over the vegetables after they’re cooked.
Garlic – Add sliced or chopped garlic to any vegetable, but leafy greens like kale really benefit from this extra zing. You can also sauté garlic with olive oil and toss it with vegetables after they’re steamed.
Ginger – Place thinly sliced ginger at the bottom of the steaming basket and cover with butternut squash or other winter root vegetables. Like garlic, sauté ginger in olive oil first before tossing with steamed vegetables.
Lemon – Add a few slices of lemon or lemon zest to vegetables, like broccoli, green beans, and summer squash. You can also add lemon juice to the steaming water.
Olive oil – Before steaming, toss vegetables in the classic combination of olive oil, salt, and freshly ground black pepper.
Sesame oil – Toss Asian vegetables, such as bok choy or gai lan, with toasted sesame oil, salt, and white pepper before steaming.
Fish sauce or soy sauce – Add a couple tablespoons of fish sauce or soy sauce directly to the steaming water.
Vinegar – Toss sweet vegetables, like sweet potatoes or carrots, with a splash of balsamic, red wine, or other vinegar before steaming to play off their natural sweetness.
Salad Dressing - Make your own or your favorite store bought. When your vegetables are done toss them in our dressing.