Steaming Veggies: Microwave Magic In Minutes

Steaming vegetables is a great way to retain their nutrients, colour, texture, flavour, and nutritional content. It's also a quick and easy way to prepare vegetables, and can be done in the microwave with minimal water and equipment. Here's a guide on how to cook steamed vegetables in the microwave.

Preparing the vegetables

Firstly, if you are using frozen vegetables, you need to thaw them. Take the box or bag of vegetables out of the freezer and let it sit on the counter until they are thawed. This could take a few hours, depending on the density of the vegetables. If you are in a hurry, you can place the box or bag in a bowl of warm water for about 30 minutes to speed up the process. Fresh vegetables, on the other hand, do not need to be thawed and can be used directly after washing.

Once you have your fresh or thawed vegetables, give them a quick rinse under lukewarm water to clean them. If the vegetables are very fresh and have dirt caked on, you may need to use a kitchen scrubbing brush to remove it. Frozen, packaged vegetables, however, do not need to be washed as they are cleaned and cut before packaging.

The next step is to cut the vegetables into serving sizes. Using a sharp kitchen knife and a cutting board, chop the veggies into pieces no more than 2 inches (5 cm) long. Cutting them into smaller pieces will not only make them cook faster but also make them bite-sized if you plan to use them in a stir fry or another dish. Try to cut all the vegetables to a similar size, especially if you are steaming multiple types together.

Now you are ready to place the vegetables in a microwave-safe bowl or dish. Spread them out in a single layer at the bottom of the bowl. If you have more vegetables than can fit in a single layer, you will need to steam them in batches.

Add a thin layer of water to the bowl, just enough to cover the bottom. The amount of water will depend on the type of vegetable – thinner, leafy veggies like spinach will need barely any water, while thicker veggies like carrots will need a bit more. As a general rule, add enough water so that the vegetable pieces are about 1/8 submerged.

Finally, cover the bowl with a sheet of plastic wrap, leaving one corner uncovered to allow the steam to escape. Alternatively, you can use a large porcelain, stoneware, or ceramic plate to cover the bowl.

Your vegetables are now ready to be steamed in the microwave!

Placing veggies in a bowl for steaming

To steam vegetables in the microwave, you'll need to place them in a microwave-safe bowl or dish. Here are some detailed steps to guide you through the process:

Choosing the Right Container:

Select a microwave-safe bowl or dish that is large and wide enough to accommodate your vegetables. Make sure it is made of glass, ceramic, or microwave-safe plastic. Avoid using thin plastic containers as they may not be suitable for microwave use.

Arranging the Vegetables:

• Cut your vegetables into serving-size pieces, ideally no more than 2 inches (5 cm) long. This ensures even cooking and makes them ready for stir-frying or serving. Try to cut different types of vegetables into similar sizes for consistent cooking.
• Place the cut vegetables into the bowl or dish, arranging them in a single layer at the bottom. If you have more vegetables than can fit in a single layer, plan to steam them in separate batches.

Adding Water:

Add a thin layer of water to the bowl, just enough to cover the bottom. The amount of water will depend on the type of vegetable. For thin, leafy veggies like spinach, a teaspoon of water is enough, while thicker veggies like carrots will need a more substantial layer.

Covering the Bowl:

Cover the bowl with a sheet of plastic wrap, leaving one corner uncovered for ventilation. This prevents the built-up steam from popping the plastic wrap. Alternatively, you can use a large porcelain, stoneware, or ceramic plate as a cover.

By following these steps, you'll be ready to start steaming your vegetables in the microwave. Remember to adjust the cooking time and power level based on the type and thickness of the vegetables you're cooking.

Adding water to the bowl

When adding water to the bowl, pour in just enough tap water to cover the bottom of the bowl. The vegetables will be cooked by the steam produced by the water, so a small amount is needed. A good rule of thumb is to add enough water so that the vegetable pieces are about one-eighth submerged. For reference, this is roughly one to four tablespoons of water, depending on the vegetable.

If you are steaming multiple portions of vegetables, you will need to add more water. However, the amount of cooking time required will also increase. It is important to note that the cooking time is not directly proportional to the amount of water added or the number of vegetables being cooked. Therefore, it is recommended to start with a shorter cooking time and adjust as needed.

Additionally, the type of vegetable will also impact the amount of water needed. For instance, leafy greens like spinach or arugula will only require about 30 seconds of cooking time, while denser vegetables like potatoes will take longer.

In summary, adding water to the bowl is a crucial step in steaming vegetables in the microwave. The amount of water added will depend on the type and portion size of the vegetable, as well as the number of portions being cooked. Be sure to adjust your cooking time accordingly and remember that it's better to start with a shorter cooking time and increase it as needed.

Covering the bowl with plastic wrap

First, tear off a sheet of plastic wrap that is large enough to cover the bowl. The plastic wrap should be microwave-safe and of good quality to avoid any melting or warping during the cooking process. Place the plastic wrap loosely over the bowl, ensuring that it covers the entire opening. It is important to leave one corner of the bowl uncovered to allow for ventilation and prevent the build-up of steam from popping the plastic wrap. You can also use a large plate, such as a porcelain, stoneware, or ceramic plate, as an alternative to plastic wrap if preferred.

Next, check that the plastic wrap is secure and there are no gaps where steam can escape. This is important to ensure that the steam stays inside the bowl and cooks the vegetables effectively. However, do not stretch the plastic wrap too tightly, as this can create pressure and cause it to pop or tear during cooking.

Finally, some additional tips for using plastic wrap include puncturing a few small holes in the wrap to allow for ventilation. This can help prevent condensation from building up and dripping back onto the vegetables. Additionally, if you are concerned about the plastic wrap touching the food, you can use microwave-safe utensils, such as wooden or silicone utensils, to hold the plastic wrap in place without touching the food directly.

Microwaving on high for two minutes

Once you've prepared your vegetables by thawing, washing, and cutting them into serving sizes, it's time to cook them. Place your veggies in a microwave-safe bowl and add a thin layer of water—just enough to cover the bottom of the bowl. The amount of water you need depends on the portion size; larger portions require more water. Cover the bowl with either a loose-fitting lid or microwave-safe plastic wrap, leaving one corner open for ventilation.

Now it's time to microwave! Place the covered bowl of veggies in your microwave and set it to "high." The amount of time needed to steam vegetables will vary depending on the type and thickness of the vegetable, as well as the power of your microwave. As a general rule, microwave on high for two minutes. If your veggies are still firm, turn them over with a fork and microwave for another four minutes. Repeat this process until your veggies are tender.

For example, steaming thin asparagus spears on high power for two minutes should be sufficient. However, thicker spears may need an extra minute or two. Broccoli florets, on the other hand, will likely need a total of 3 to 5 minutes in the microwave. Remember, it's always better to start with less time and add more as needed. This way, you can avoid overcooking your vegetables.

Once your veggies can be easily pierced with a fork and have a tender texture, they're ready to serve!

Frequently asked questions