How To Steam-Fry Vegetables

Need a quick veggie side with your meal? Try steam frying them!

What is steam roast?

With this method, you quickly sauté vegetables to develop some color, then steam until tender. Steam roasting uses less oil than a regular stir-fry, but the vegetables still cook through quickly.

The veggies also take on a bit of browning from the stir-frying step and some flavor from the liquid used for the steaming step, making it more exciting than plain steamed veggies.

You can use this technique to cook almost any vegetable in the fridge, from cauliflower to green beans.

The best pan for steam frying

The most important piece of equipment for steaming is a medium to large pan. Nonstick, stainless steel, or cast iron skillets are all fine, so use what you have and are comfortable with. You will also need a lid for your pan.

The size of the pan depends on how many people you are feeding. Use a 10″ skillet to cook about 4 servings of vegetables, or a 12″ skillet if you’re cooking 6 servings.

Steps to Steam Roast

For the liquid, you can use water, broth, juice, wine, beer… almost any liquid will do! You want just enough liquid to steam the veggies, not stew them. That means about 2 tablespoons of liquid for four servings (about 1 pound of vegetables), or 3 or 4 tablespoons for six servings (about 1 1/2 pounds of vegetables).

At this point, you can also add additional flavoring ingredients like soy sauce, fish sauce, or a squeeze of lemon.

This way you will know when your vegetables are ready

The vegetables will be steamed tender in a few minutes. Use a fork to skewer a vegetable and check if it’s soft and cooked through. If this is the case, let the vegetables cook, uncovered, for another minute to allow the steam to evaporate. If it’s still not done, add another tablespoon or two of liquid, close and steam a little longer.

Some of my favorite steamed vegetables are broccoli, cauliflower, carrots, bell peppers, onions, fennel, zucchini, and green beans. To ensure that they all cook at the same rate, these vegetables should be cut into bite-sized pieces for cooking. For green beans, aim for a length of 1 to 2 inches. Chop or chop the broccoli and cauliflower into 1 inch (2.5 cm) florets.

The best vegetables for steam roasting

Carrots and other robust vegetables are also ideal for steam roasting. Before cooking, slice them thinly (about 1/4 inch) and cook along with other vegetables. (FYI, asparagus is also great steamed, but will cook slightly faster than other veggies. Asparagus is best cooked separately.)

When the veggies are done cooking, add a handful of chopped herbs, a squeeze of lemon, or a squirt of aged balsamic vinegar for a little extra flavor.