How to Steam Food in a Wok, Pan or Pot

Paraftek

Editor

posted on 20 years ago — updated on 1 second ago

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If you're looking for a quick, no-hassle way to prepare nutritious and great-tasting food, look no further than the steamer. This traditional Asian cooking technique is good for your palate and your health -- that's because it preserves nutrients that are destroyed by methods like boiling, pressure-cooking, and microwaving. All you need to start steaming is a pot with a lid, a steamer, and a stove to steam 'er by!

Steps

Fill a pot, pan, or wok with a small amount of water -- how much water depends on the size of the pot and how high the steamer sits. The water level should be low enough that water won't touch the food when the steamer's placed in the pot. A good rule is to start with 1/4 - 1/2 an inch of water, or enough water to reach 1 inch (2.5 cm) below the bottom of the steamer.

Place the steamer into the pot, checking to make sure the water level meets the above requirement.

Place food in the steamer, making sure the individual pieces don't touch. (Unless you're steaming vegetables, of course!)

Turn the stove's heat to "medium" and bring the water to a simmer.

Put the lid on the pot, and steam for the amount of time indicated in your recipe (or see the guidelines below for steaming times).

When the time's up, take the lid off the pot (watch out for the steam!), and remove the food from the steamer with your favored utensil. (Cooking chop sticks work nicely, as do forks.)