I don’t really cook much in the microwave, but I do steam vegetables. I know some people believe microwaving vegetables can decrease their natural nutrients, but after I read this article on The New York Times a few years ago, I thought differently.
It seems that microwaving your veggies may actually help them retain nutrients because it shortens the cooking time. Steamed vegetables are a tasty and healthy dish, and microwaving them is way easier than steaming them on the stove top.
Here is my simple method for steaming vegetables in the microwave … do you ever do this?
How to Steam Vegetables in the Microwave
(Works well with carrots, broccoli, asparagus, green beans, peas, bell peppers)
- Wash and dry your vegetable and cut it into equal size pieces.
- Place them in one layer in a microwave safe glass bowl or a dish with sides.
- Add just enough water to the bowl that it comes 1/8 up the side of the vegetable piece.
- Cover the bowl with plastic wrap or a microwave safe cover, and microwave for 2 minutes. Test the vegetable for softness, and rotate or flip it if necessary. Cook again for four minutes.
- Continue alternating sides and cooking for one minute per side until the vegetable can easily be pierced with a fork. Once your veggies are moist and tender, they are all ready to serve!