Tools of the Steam

• A properly steam-fried meal begins with a high-quality frying pan. The pan must be heavy and durable enough to withstand high temperatures without melting or warping. A tight-fitting lid is another essential tool, trapping the steam inside the pan to speed up the cooking process. Choose an oil with a high smoke point, such as canola oil or peanut oil, to keep your food from tasting charred and bitter. Use metal or silicon cooking utensils to prevent them from melting as you cook your food.

Steam Fry Basics

• Steam frying is a two-part process; the food is first seared in the hot oil, and then liquid is poured into the hot pan and covered with a lid to steam the food. Once the lid is in place, it must not be removed until the food is nearly done, or the steam will escape and the food will not cook properly. Choose a liquid that complements the flavors of your food; chicken stock for chicken breasts and vegetable stock for snap peas are two tasty examples.

Steam Frying Meat

• Nearly any type and cut of meat can be steam fried, but thicker cuts take longer to cook through than thinner cuts. Add a tablespoon of oil to the pan, and place it over medium high heat until the oil moves slightly, or shimmers, in the bottom of the pan. Season both sides of the meat and place it in the hot pan. Leave the meat untouched for two minutes, or until a nice, golden crust has formed. Turn the meat over and sear the other side to golden brown. Add enough liquid to just the cover the bottom of the pan, cover with a lid and turn the heat down to medium. The amount of liquid in the pan will vary depending on pan size and how much meat you are cooking. Leave the lid on until the meat is cooked through. Do not lift the lid too frequently or you will release all the steam; add an extra tablespoon or two of liquid if you have to lift the lid more than once.

  Check large pieces of meat, such as whole chicken breasts or steak, with a meat thermometer to test for doneness. Whole, boneless chicken breasts generally require six to eight minutes per side, while a 1-inch-thick steak may take two to three minutes per side to reach medium rare. Test thinner strips of meat, such as slices of chicken for stir fry, by removing one from the pan and cutting it in half; if it is no longer pink in the middle and the juices run clear, it is thoroughly cooked.

Steam-Fried Vegetables

• When steam-frying vegetables, cut all of them into similar-sized pieces. This helps them cook more evenly and look more presentable in the finished dish. Put denser vegetables, such as onions, eggplant and potatoes, into the pan first because they take longer to cook than more delicate vegetables including tomatoes and snow peas. Add 2 teaspoons of oil to the pan and heat it up over medium heat. Spread the vegetables in the bottom of the hot pan, and stir gently to coat each piece with a layer of oil. Season to taste with whatever spices you like, and let the dense vegetables fry for two minutes. Add the more delicate vegetables, stir the pan, and allow to cook for another two minutes before adding 2 tablespoons of liquid. Vegetables release their own liquid as they cook, so only a small amount of added liquid is necessary to start the steaming process. Cover the pan and leave the vegetables to steam for an additional three minutes, or until they are crisp-tender.