Filter
Top Products
10
The following are some handy hints on
steaming vegetables:
1. Before steaming, wash the vegetables
thoroughly.
2. Cut off stems and peel if desired.
3. Cut vegetable to the desired size (smaller
pieces steam faster than larger ones).
4. To retain the vegetables' flavours and
nutrients, steam until just tender, but still
slightly firm.
5. When steaming several different
vegetables at once, place the largest and
firmest in the Steamer first. Add other
vegetables according to size during the
steaming time.
6. If a sauce or liquid is to be prepared
with the vegetables, use the rice bowl for
steaming.
7. Frozen vegetables should not be thawed
before steaming.
Vegetables – guide to cooking times
VEGETABLE QUANTITY
APPROX TIME
IN MINUTES
Artichokes - Globe 2 whole, tops trimmed 18
Asparagus 500g 12
Baby corn 125g, whole 10
Baby bok choy 350g bunch, cut in half lengthways 5
Beans - Green or Wax 500g, cut or whole 12
Beetroot 500g, whole with 3cm tops 38
Broccoli 500g 12
Broccolini 175g bunch, whole, ends trimmed 9
Brussel sprouts 500g 17
Cabbage 500g, coarsely shredded 12
Carrots 500g, sliced 17
Cauliflower florets 500g 17
Celery 1 bunch, thinly sliced 17
Chinese cabbage Shredded into 1cm thick pieces 10
Choi sum
500g bunch, cut into equal lengths
Steam stems 5 minutes then add leaves
and steam for further 2 minutes
7
Corn on cob 3 to 5 cobs 20
Gai laan (Chinese broccoli)
Cut into 3 equal lengths
Steam stems 5 minutes then add leaves
and steam for further 3 minutes
8