How to Steam-Fry Vegetables

Ingredients

• 1 1/2 tablespoons olive oil
• 1/2 pound cauliflower, cut into 1-inch florets
• 1/2 pound green beans, cut into 1-inch pieces
• 1/2 pound carrots, sliced 1/4-inch thick
• 1/2 teaspoon salt
• 1/4 cup water, stock, wine, or other liquid
• 2 tablespoons chopped parsley, optional

Directions

1. Warm the olive oil in a 12-inch skillet set over medium heat, stopping when the surface looks glossy and starts to ripple.
2. Scatter the vegetables into the pan in as even a layer as you can manage. A little overlap is okay, but avoid packing them in tightly; if your skillet is on the smaller side, work in batches. Season evenly with the salt, then cook, stirring as you go, until the vegetables pick up pale golden patches, about 5 minutes.
3. Pour in the water or whichever liquid you’re using, then put the lid on the skillet. Steam the vegetables, covered, only until they turn tender, which usually takes about 4 minutes.
4. Remove the lid and test several pieces with a fork to see whether they’re softened or still too crisp. If they’re ready, leave the pan uncovered and cook briefly so the last of the liquid can disappear. If they need more time, splash in a tablespoon or two more liquid, cover again, and continue steaming a bit longer.
5. Once the vegetables are tender, move them to a serving dish. Add the parsley, if you’re using it, and bring them to the table warm.