Stove-Top Cooking: Steam-In-Bag Vegetables

Steaming vegetables is a quick and convenient way to cook them while retaining their nutrients. It is also a simple method that does not require any fancy kitchen equipment. You can steam vegetables on the stove or in the microwave. On the stove, you can use a steamer basket, a strainer or colander, or a covered pan. In the microwave, you can use a microwave-safe bowl or a ziplock bag. When steaming on the stove, you will need to bring a small amount of water to a boil and then add the vegetables to the steamer or pan. For the microwave, you can cook the vegetables directly in a bowl with a small amount of water or in a ziplock bag with no water. The cooking time will vary depending on the type of vegetable and the cooking method, but it generally only takes a few minutes.

Seasoning options

While steaming is a great way to cook vegetables, they can sometimes turn out bland and rubbery. Here are some seasoning options to make your steam-in-bag vegetables more flavourful.

Fresh Herbs

Add whole sprigs of fresh herbs like parsley, thyme, or dill over the steaming vegetables, or chop up the leaves and sprinkle them over the cooked vegetables.

Garlic

Add sliced or chopped garlic to any vegetable, especially leafy greens like kale. You can also sauté garlic with olive oil and toss it with the vegetables after steaming.

Ginger

Place thinly sliced ginger at the bottom of the steaming basket and cover with butternut squash or other winter root vegetables. You can also sauté ginger in olive oil before tossing it with the steamed vegetables.

Lemon

Add a few slices of lemon or lemon zest to vegetables like broccoli, green beans, and summer squash. Lemon juice can also be added to the steaming water or used to sprinkle over the vegetables after cooking.

Olive Oil

Before steaming, toss vegetables in 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.

Soy Sauce or Fish Sauce

Add a couple of tablespoons of soy sauce or fish 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 balance their natural sweetness.

Jamaican Jerk Seasoning

Lemon Pepper Seasoning

Homemade Sazon Seasoning Mix

Beef Stew Seasoning Mix

All-Purpose Seasoning

These are some specific seasoning blends that can be added to steamed vegetables to enhance their flavour.

Butter and Italian Seasoning

A combination of melted butter, Italian seasoning, and fresh lemon juice is a tasty option for seasoning steamed vegetables.

Creole Seasoning, Chicken Bullion, or Everything but the Beagle

These are some other seasoning blends that can be added according to your taste preferences.

Microwave steaming

To steam vegetables in the microwave, first prepare the vegetables by thawing them if they are frozen. Then, wash and cut them into serving-size pieces, ideally no more than 2 inches (5 cm) long. Cut sections will steam more quickly than whole vegetables.

Next, place the vegetables in a microwave-safe bowl or dish. Spread them out in a single layer and add a thin layer of water to the bottom of the bowl. Cover the bowl with microwave-safe plastic wrap, leaving a corner uncovered to allow steam to escape.

Place the bowl in the microwave and cook on high for two minutes. The time needed to fully steam the vegetables will vary depending on the quantity and type of vegetables, as well as the power of your microwave.

Check the vegetables and continue steaming in two-minute intervals until they are tender. You can determine if they are ready by poking them with a fork. The vegetables should be easily pierced and have a tender texture.

Alternatively, you can steam vegetables in the microwave using a ziplock bag. Simply chop the vegetables into bite-sized pieces and place them in a microwave-safe plastic bag. Seal the bag, leaving a small gap for the steam to escape. Place the bag in the microwave and cook on high for about three minutes. Allow the steam to escape and the bag to cool down before checking if the vegetables are cooked. If not, cook for another minute.

Stove steaming

Preparing the Vegetables:

• Select your vegetables. Almost any vegetable can be steamed, including broccoli, cauliflower, carrots, green beans, and leafy greens.
• Clean the vegetables by rinsing them in cold water to remove dirt, bacteria, and pesticides. Use a vegetable brush to scrub thicker-skinned vegetables like potatoes or carrots.
• Cut or trim the vegetables into uniform sizes, if necessary. Smaller pieces will cook faster. Remove any stems, seeds, or tough outer skins.
• Separate the vegetables by cooking time, as some veggies take longer to steam than others. For example, potatoes will take longer to steam than green beans.

Using a Steamer Basket:

• Fill a large pot with 1-2 inches of water and bring it to a boil.
• Place a steamer basket into the pot and fill it with the prepared vegetables.
• Cover the pot with a lid and maintain the heat at medium-high.
• Cook until the vegetables are tender. The steaming time will vary depending on the type of vegetable.

Using a Covered Pan:

• Choose a deep pot or pan that can hold all the vegetables and has a matching lid to retain the steam.
• Add about 0.5 inches of water to the bottom of the pan. This will create steam without boiling away all the nutrients.
• Layer the vegetables into the pot based on their cooking time, with longer-cooking veggies on the bottom and shorter-cooking veggies on top.
• Close the lid and heat the pot on medium-high. Once the water starts steaming, reduce the heat to low.
• Set a timer for the recommended steaming time and check the vegetables for doneness with a knife or fork. They should be tender but still have a slight crunch.
• Remove the vegetables from the heat and serve. Use tongs or a slotted spoon to protect your hands from the steam.

Seasoning and Serving:

• Season the steamed vegetables with olive oil, salt, and pepper, or a splash of lemon juice for extra flavour.
• Steamed vegetables go well with meat, cheese or herb sauces, or they can be enjoyed as-is.
• Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Steamer basket steaming

Steamer baskets are a great way to cook vegetables on the stove without losing their nutritional value. They are also beginner-friendly, quick, easy, and convenient. Here is a step-by-step guide to steaming vegetables using a steamer basket:

Step 1: Prepare the Vegetables

Wash and scrub the vegetables to remove any dirt or bacteria. You can peel and trim the vegetables if you prefer, but it is not necessary. Cut the vegetables into uniform, bite-sized pieces to ensure even cooking.

Step 2: Prepare the Steamer Basket

Add about 1 inch of water to the bottom of a saucepan or pot. Then, place the steamer basket inside the pot. The surface of the water should be just below the basket.

Step 3: Start Steaming

Bring the water to a boil. Once it reaches a rolling boil, carefully add the vegetables to the steamer basket. Cover the pot with a lid to contain the steam and heat.

Step 4: Cook the Vegetables

The cooking time will depend on the type and thickness of the vegetables. For example, denser vegetables like carrots or potatoes will take longer to cook than tender vegetables like asparagus or green beans. Check the doneness of the vegetables by pricking them with a fork; they should be tender but still slightly crisp.

Step 5: Season and Serve

Once the vegetables are cooked to your desired doneness, carefully remove them from the steamer basket and place them in a bowl. You can season them with olive oil, butter, salt, and pepper to taste. You can also add fresh herbs, spices, or a squeeze of lemon juice for extra flavor.

Tips for Steamer Basket Steaming:

• Pair vegetables with similar cooking times to avoid overcooking or undercooking.
• Root vegetables like potatoes, yams, and cassava will take longer to steam (about 15-30 minutes), so consider steaming them separately.
• You can use a bamboo steamer, which is relatively inexpensive and easy to find. It consists of interlocking trays that stack on top of each other, placed above simmering water.
• For a more flavorful twist, you can use broth, vegetable dashi, or tea instead of water for steaming.

Vegetable preparation

Before steaming your vegetables, it's important to clean them. Rinse your chosen vegetables in cold water to wash away any dirt, bacteria, or traces of pesticides. You can use a clean vegetable brush to scrub veggies with thick skins, like potatoes or carrots. For vegetables like cauliflower and cabbage, which have lots of nooks and crannies, soak them in cool water for 1-2 minutes before rinsing.

Next, cut up or trim your vegetables if necessary. Large vegetables will steam faster if you cut them into smaller pieces, and some vegetables may have stems, seeds, leaves, or tough outer skins that need to be removed. You can also peel your vegetables, but this is not necessary for most veggies—in fact, many peels add extra fibre, flavour, and nutrients to your meal. However, if you are cooking asparagus, you will likely want to snap off the tough bottom ends of the stalks, and thicker stalks will be more tender if you peel them lightly before steaming.

If you are steaming multiple types of vegetables, separate them by cooking time. Some veggies take longer to steam than others, so keeping them separate will ensure that you don't end up with some vegetables that are limp and soggy, and others that are still crunchy and raw. You can speed up the cooking time of denser vegetables by cutting them into smaller pieces.

Steaming your vegetables

Now you're ready to start steaming! If you are using a steamer, begin by bringing 2 cups of water to a boil over high heat. Once the water begins to boil, close the steamer to allow its internal temperature to build. After a few minutes, add your chosen vegetables, put the lid back on the steamer, and reduce the heat to medium. Let the vegetables steam for a few minutes without disturbing them, then check if they are tender by piercing them with a knife or fork. If they are easy to pierce, they are probably done. If not, let them steam for another 1-2 minutes before checking again.

If you are steaming your vegetables in a covered pan, choose a deep pot that can hold all the vegetables you want to steam, and make sure it has a matching lid. Add 0.5 inches of water to the bottom of the pan—this will create the steaming effect without boiling all the nutrients out of the vegetables. Layer the vegetables into the pot based on cooking time, with the longer-cooking veggies on the bottom. Close the lid and heat the pot on medium-high. Once the water starts steaming, turn the burner down to low and set a timer for the recommended time. Your vegetables should be tender but still have a little crunch.

Seasoning your vegetables

Once your vegetables are steamed, it's time to season them! Transfer your veggies to a serving platter and season them with olive oil, salt, and pepper. You can also add a splash of lemon juice for some extra flavour. Steamed vegetables go wonderfully with any meat or can be served with a cheese or herb sauce. Enjoy!

Frequently asked questions