Pan-steaming is a technique that cooks food partially submerged in liquid and covered to produce steam. Similar to shallow poaching, pan-steaming is primarily used for vegetables or other tender, quick-cooking items like steamed dumplings or shrimp. By creating hot steam in a closed environment, this technique produces bright, tender-crisp vegetables in minutes, without the need for a tiered steamer or any special equipment.
(By the way: "tender-crisp" is our ultimate goal for most vegetables, with the exception of some starchy varieties like turnips or sweet potatoes. Tender-crisp means the veggies are cooked, but just enough to maintain the bite and snap we associate with fresh vegetables.)
Vegetables of virtually all sorts can be prepared by pan steaming. Inspect the vegetables for quality and freshness. Rinse, trim, peel, and cut the vegetable as close to cooking time as possible for the best flavor and nutrition. All cuts should be precise and uniform, to ensure even cooking and the best flavor and texture in the finished dish. Hold cut vegetables covered and refrigerated when necessary.
The poaching and steaming liquid contributes flavor to the food. Water is most common, but you can choose rich broths or stocks and add wine, vinegar, or citrus juice. Aromatics, like shallots and herbs, can be added for more flavor. If you do use a flavorful cooking liquid, you may be able to use that liquid to create a reduction sauce to serve with the vegetables, depending on how strong the flavors are. Simmer until the mixture is reduced and flavors concentrated. You can then add butter, cream, or a pure starch slurry to add some body. For glazed vegetables, add a few tablespoons of sugar, honey, or maple syrup.
Pan-steaming is a wet-cooking method, which means the item will not brown or crisp. However, if the liquid is allowed to evaporate fully in an open pan at the end of cooking, it will reduce until the pan is dry, after which your main item will brown, like a pot-sticker. If this is your intention, add a small amount of oil or other fat to the pan during cooking. This will coat the vegetables and help them brown. This process is a short-cut for fool-proof "sautéed" vegetables.
To pan-steam:
Step One: Pour or ladle sufficient cooking liquid into the pan to cook the vegetables properly.
Step Two: Check the vegetables periodically while cooking to ensure they are done and maintain the proper heat level.
Step Three: Remove the cover and allow the cooking liquid to continue reducing to create a glaze or pan sauce.
