Steaming is a desirable method of cooking vegetables; steam them using a stainless steel basket in a covered pot or bamboo steamers (stacked in a wok or pan). Most vegetables and fish steam in less than 10 minutes. The method of cutting vegetable determines how long they need to cook. Steamed foods retain their vitamins and minerals, as well as their flavors and colors. Steaming several different foods or small dishes at once is an oriental style of eating.  The Chinese call it “dim sum” when small portions of varieties of succulent steamed foods are served for meals between breakfast and late afternoon. 

Live steam rises from boiling water to circulate around the food and cooks by direct contact.  You need a covered pot containing boiling water.  The ingredients are then placed in a shallow dish and set on a rack 2 or 3 inches above the water.  As a rule, the steamer should be opened as little as possible during cooking.  With longer cooking dishes, however, the water level should be checked from time to time.  Add boiling water to maintain the water level in the pot.