I discovered two new vegetables this summer. Brussels sprouts and French yellow beans. When I was a child, brussels sprouts had never appeared in any of our meals. Not because my parents didn’t like it. You just don’t find this vegetable in any Asian grocery. Recently, I read about the health benefits of these leafy green, miniature cabbages and thought I give them a try. Not too bad. I steam-fried them with olive oil, garlic, and season with sea salt. The result is tender yet still retaining a crunch. What is steam-fry? It’s a method I use to quickly cook vegetables without turning them into yellow-mushy dish. First pan-fry then a quick steam-cook. This way of cooking vegetables allow the veggies to be tender yet crunchy at the same time. Quick, easy, and delicious.
I had my first taste of French yellow beans. I like it! It is a little sweeter and crunchier than green beans. As you can see from the photo, steam-fried allowed the beans to stay crunchy and keep its beautiful bright yellow. Perfect summer vegetable entrée.
How to steam-fry:
1. Place a pan or a wok over a medium-high heat, let the wok warm up a bit.
2. Add 2 tablespoons of cooking oil, and 2 gloves of finely minced garlic. Cook the garlic until fragrant but do not burn the garlic.
3. Add vegetables of choice to wok; Season with salt to taste; Stir the content frequently for 3-4 minutes.
4. Add 2 to 3 tablespoons of water or broth to the content. Cover with lid, and let it steam-fry for about 2 to 3 minutes.
Quickly plate the cooked vegetables to avoid further cooking in the hot wok or pan.