Easy steam tip

I have my husband to thank for this helpful tip. For health reasons, he avoids using oil when cooking. He always cringes when he sees me making a stir fry and I’m like, “What up!? I’m only using a little oil and tons of vegetables. What’s your problem?”

But then the other day when I was making tofu scramble I couldn’t be bothered to steam the vegetables in advance (or wash the extra pots afterwards) so I thought, “I’ll use the old man’s trick.” I put the seasonings in the skillet like normal plus the veggies that needed steaming. I threw a little water on top, put the lid on and voila! Two minutes later I had perfectly steamed veggies. By taking the lid off again, the extra bit of water cooked away so it wasn’t soupy. You can use this method for Chinese stir-fries, scrambled eggs or anything else you want to make in a skillet with cooked veggies.

And, without the extra pots to wash, you’re conserving water too. With a single move I’ve made my husband three times happier!

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