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We know that steaming our vegetables is virtuous, but you know what? We hate soggy broccoli. So we’re delighted that dietitian Sari Greaves insisted we try a bamboo steamer. Unlike the metal variety, bamboo absorbs condensation—which means the vegetables stay firm. This steamer’s several tiers fit on top of each other; each one can make a rustic yet elegant serving dish, too. Just set the steamer in a wok or large saucepan containing a couple of inches of boiling water, Sari says—add spices or broth to the water for an easy flavor boost. Or, for a one-pot meal, marinate fish in a heat-proof bowl with reduced-sodium soy sauce and 2 teaspoons sesame oil; then toss some vegetables into that same bowl, and plop it into the steamer over boiling water. Cover, and steam for about 15 minutes, or until the fish flakes easily. (You can also line the bottom of the steamer with parchment paper, and place the marinated fish and veggies directly on top.) Delicious! Healthy! Easy! We’d congratulate ourselves, but our mouths are full.
—Sari is a spokesperson for the American Dietetic Association and Nutrition Director at Step Ahead Weight Loss Center in Bedminster, NJ. For more of her skinny recipes, visit stepahjeadnj.com/blog.
