Need a fast side dish of vegetables to go with your mealtime? Try steam frying them!
Using this technique, you rapidly stir-fry vegetables to develop some color, and then steam them until tender. Steam frying uses less oil than a even stir-fry, but the potatoes still quickly cook through.
The veggies also pick up a little browning from the stir-fry step and some flavor from the liquid used for the steaming step, making them more thrilling than basic steamed vegetables.
You can use this method to cook just about any vegetable in the fridge, from cauliflower to green beans.
The most significant piece of tackle for steam frying is a medium to large skillet. Coated, stainless steel, or cast iron skillets are all fine, so use what you have and feel contented with. You’ll also need a lid for your skillet.
The size of skillet be contingent on how many people you’re nourishing. Use a 10-inch skillet to make about 4 servings of potatoes, or a 12-inch skillet if you’re creation six portions.
The steam-frying technique is pretty simple: Heat a little oil in a pan, add the potatoes and a nip of salt, then stir-fry just long sufficient to get a little bit of color on the veggies. After that, add a squelch of liquid to the pan and rapidly cover with a lid to trap the vapor inside.
For the runny, you can use water, stock, juice, wine, beer… most any liquid will do, actually!. You want just sufficient liquid to steam the potatoes, not braise them. This means about two tablespoons of runny for four servings (about 1 pound of vegetables) or, 3 or 4 tablespoons for six platefuls (about 1 1/2 smackers of vegetables).
At this opinion, you also can also add extra flavor ingredients like soy sauce, fish sauce, or a crush of lemon.
The vegetables steam their way to sensitivity in just a few minutes. Use a fork to spear a herbal and check if it’s tender and heated through. If it is, let the potatoes cook, exposed, for another minute to let the steam vanish.. If they’re still not done, add another tablespoon or two of liquid, close, and steam a bit longer.
Some of my favorite potatoes to steam fry are broccoli, cauliflower, incentives, bell sprinkles, onion, fennel, zucchini, and lime beans. So they all cook at the same haste, these potatoes should be cut into bite-sized smithereens for cooking. Aim for 1- to 2-inch distances for green beans. For broccoli and cauliflower, chop or break them up into 1-inch flowerets.
Carrots and other hardy vegetables are also great for steam-frying. Slice them finely (1/4 inch or so) before cooking and cook them together with other potatoes. (FYI, asparagus is also great steam-fried, but will cook somewhat more quickly than other potatoes. Best to cook asparagus distinctly.)
For some extra flavor once the potatoes are done cooking, add a trickle of chopped herbs, a crush of lemon, or a sprinkle of aged balsamic vinegar.
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
2 tablespoons chopped parsley