Steamy Cooking Tips: How to Steam Chinese Recipes - Nut Free Wok (2024)

Steamy Cooking Tips: How to Steam Chinese Recipes - Nut Free Wok (1)

Learn some basic tips on how to steam Chinese recipes, including selecting the right equipment and safety tips. This is what I want to write with every single recipe that involves steaming and now I can just link to the basic instructions.

Disclosure: This post contains some affiliate links, which do not affect your costs if you decide to make a purchase but helps me to earn a small commission to continue supporting this website.

Benefits of Steaming:

I learned how to steam our food from my parents who used to have a dedicated pot that was always set up to steam food. All we needed to do was change the water daily and wash the pot as needed. Steaming our food preserves food’snutritional value and flavor. Little or minimal added fat is necessary. Steam can transform batter into cake and watery scrambled eggs into custard. It’s a clean, efficient, and low fuss cooking method without a lot of hands-on time at the stove.

Selecting the Right Equipment:

You need to select the right sized covered pan or pot depending on the recipe.

    • If you are steaming a small dish that takes 10 minutes or less to steam or reheating leftovers, a covered frying pan with a domed lid is an adequate width and depth. I don’t have a covered frying pan but use an All-Clad 14 inch braiser with a lid(affiliate link).
    • If you are steaming a cake which takes longer, you will need a large stock pot (8 quart or larger) that is wide enough for you to put your dish in without your fingers touching the side of the pot and deep enough to boil water for the duration of your recipe.
    • If you are steaming a lot of items at once, you might need a steamer with tiered steam racks. I currently have an aluminum one that is very lightweight and slightly warped at the bottom, which makes it a little wobbly on my glass cooktop electric stove. I would like to upgrade to a stainless steel tiered steamer.
    • Of course the most traditional steamer set up to use a wok with a rack and a lid (it’s super roomy on all sides) or with tiered bamboo inserts. I have an enamel coated cast iron wok and it is quite fussy to take care of as it is but boiling water in it would definity ruin the wok’s seasoned finish. I’ve also tried using bamboo steamers and I still cannot work out issues regarding keeping it clean and dry and the subtle taste it adds to food.

A photo posted by Sharon Wong (@nutfreewok) on

In addition to selecting the right pan/pot, you also need a steamer rack. Most people might have a collapsible steamer basket to steam their vegetables. However, it’s not large enough or stable enough for you to place a dish on it for something like a fish or black bean spareribs. You will need a small round steaming rack about 1 to 1.5 inches inch high. If you are steaming a large item or a cake which takes 30-60 minutes, you will need a larger pot to hold more water therefore you’ll need a taller rack so that your dish will rest above the water level or you can use a tiered steamer rack. If you can’t find a steamer rack,some people use an empty short can (like a tuna can), but it’s not very wide so be careful or use three for stability.

The last piece of equipment that I think is very helpful is a plate lifter(affiliate link), which is a grabber tool to help you place or remove your dish into the steamer without touching the sides of the hot pot. They work best with a rimmed bowl or plate, carefully try lifting your serving dishes with your plate lifter to see what are your options.

Practical and Safety Tips:

Set it up when everything is cold to be sure the pieces fit together.

  • When you set up the steamer, be sure to read the entire recipes and know approximately what size dish you’ll need to steam and for how long.
  • Then assemble all the pieces together and make sure there’s enough clearance all around the pot for you to place the dish in and remove it safely.
  • Check that there is enough clearance at the top for the steam to circulate and that your lid does not touch the top of your food.

Make sure there’s enough water and the temperature is right.

  • Add water to your pot, you’ll need about 1 inch of water for dishes that takes less15 minutes to cook. If you choose a shallow pan and rack, then you can check that there’s enough water and add hot water as needed.
  • If you know that your recipe will take 45-60 minutes to steam, then select a taller pot and taller rack and add about 1.5 to 2 inches of water. Check that there’s enough water by looking for steam coming out of the pot or listening to the sound of water boiling.
  • Bring the water to boil at medium heat but you can adjust the temperature lower if you need extra time to prep your ingredients or adjust it higher if you need to start steaming as soon as possible.
  • When you place your dish into the steamer, cover the pot with a lid, set a timer, and check the temperature. You want to have one steady stream of steam coming out, turn it up slightly if nothing is happening and turn it down slightly if steam is sputtering out in different directions. You don’t want to undercook your dish by not having enough steam nor running out of water before your dish is ready.

Be careful when taking the lid off the pot.

  • The lid will be hot, remember to protect your fingers with an oven mitt or at least a kitchen towel. Be very careful when you lift the lid so that you do not direct the steam at your face or body.
  • The lid will be dripping with hot condensation and I try to let it drip down back into the pot without dripping on the food or I very quickly lift the lid up and away from the food.
  • Be careful not to drip condensation on your food whenyou are steaming something like bread or cake.
  • If you have small children or pets, be mindful of them as you move around with the lid.

Nut Free Wok’s Favorite Steamed Recipes:

Many dim sum recipes are steamed, such as beef rice noodle rolls which don’t take a lot of time and you can keep replenishingthe hot water as needed for large batches of foods to steam.

Turnip Cake and Chinese New Year Cake are examples of dishes which need to be steamed for a longer period of time and will require a larger pot or a tiered steaming rack.

Some savory dishes such as Steamed Spare Ribs with Black Bean Sauce are delicious entrees and a lot of the flavor and nutrition can be found in the resulting sauce. My mom used to steam chopped and marinated chicken and the chicken was tender and delicious and the sauce is divine over rice.

And some recipes are just magical. I can’t get over how one can steam a sponge cake on the stove or make a savory steamedegg custard.

When you feel ready, try the ultimate steamed dish, Chinese Style Steamed Fishand learn about celebrating Chinese New Year.

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I may mentionthe names of stores and/or brand names of products that I use because readers ask and I share products and sources which I use and think may be helpful to readers, all opinions are my own. Please notethat manufacturing practices and ingredients can change at anytime without notice and readers are always responsible for assuring allergen safety before buying or consuming foods. NutFreeWok.comis a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thank you for your support!

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Steamy Cooking Tips: How to Steam Chinese Recipes - Nut Free Wok (2024)

FAQs

How do you use a steamer without a wok? ›

Find a pan or pot that is just smaller than the size of your steamer, half fill it with water and bring to a rolling boil. Then place the bamboo steamer on top and you're all set up to steam.

What are four foods that are suitable for steaming? ›

Types of Food You Can Steam
  • Vegetables - Broccoli, carrots, green beans, cauliflower, asparagus, and more.
  • Fish - Salmon, tilapia, cod, trout, and more.
  • Dumplings - Shumai, har gow, pork buns, and more.
  • Rice - Jasmine, basmati, and other varieties.
  • Eggs - Soft-boiled or hard-boiled.
Jun 8, 2023

How do you steam rice in a wok? ›

Bring water to a boil in wok on high setting. Stir in rice and cover. Reduce heat to medium and simmer 15 minutes or until all water is absorbed. Turn off heat and allow rice to sit 5 minutes.

How do I steam something without a steamer? ›

First, take three sheets of aluminum foil and roll them up into baseball-sized balls. Place them on the bottom of the pot, and pour in about an inch of water. Then rest the plate on top of the foil balls, and add whatever food you're trying to steam to the plate. Cover the pot with a tight-fitting lid and steam away.

What is the best way to steam? ›

Add about an inch of water—it shouldn't be touching the highest part of the rack. Cover the pot and turn the heat to medium. When you hear the water boiling or see steam coming out, you're ready to start. Add your food, re-cover the pot, and let it cook according to the recipe (or your liking).

What if I don't have a steamer? ›

The technique is simple: fill a medium pot with 1/2 inch of water, place three golf ball–sized balls of aluminum foil on the bottom, rest a heat-proof plate on top of the foil balls, cover the pot, and bring the water to a boil. Add vegetables to the plate, cover, and steam until crisp-tender.

How do you use a wok for beginners? ›

Here is the general order of operations for a stir-fry:
  1. Heat Wok Following "Hot Wok, Cold Oil" ...
  2. Add Aromatics. ...
  3. Add Longer-Cooking Ingredients. ...
  4. Add Shorter-Cooking Ingredients, If Applicable. ...
  5. Add Sauce/Slurry. ...
  6. Add Garnishes.

What can I use if I don't have a food steamer? ›

If you have a heat-safe colander, you can place it inside a large, lidded pot to create a steamer. If you're steaming small items, use the perforated bowl to contain the ingredients. If you're steaming larger foods like corn on the cob or lobsters, flip it over and arrange the foods atop it.

What is the best food to steam? ›

Expand Your Culinary Repertoire With Our Top 10 Favorite Foods to Cook with Steam
  • 10) Citrus. Simply place citrus in a steamer for a few seconds to easily remove its skin with little effort.
  • 9) Cake. ...
  • 8) Grains and beans. ...
  • 7) Bread pudding. ...
  • 6) Dinner rolls. ...
  • 5) Duck legs. ...
  • 4) Shrimp boil. ...
  • 3) Chef coats and table cloths.

What is the best meat to steam? ›

White meat, like chicken and turkey, and red meat, like beef and pork, are fair game. While you may not have originally considered steaming some of these meats, steam requires little oil, so your meat is healthier, and often cooks quicker than traditional methods. It's a great option to try!

What vegetables taste good steamed? ›

Leafy greens — baby bok choy, spinach and Chinese broccoli — also steam up nicely but take less time. If you want to try something new, steam some radishes or quartered new potatoes.

Can you steam in a seasoned wok? ›

All about wok steaming

I find that water strips the seasoning from a recently seasoned wok, so hold up on steaming until you've built up a good, seasoned surface. Flat-bottomed woks (like my MAKO, just sayin') work best, otherwise you need to pop the wok on a wok ring for a spot of extra stability.

Can you steam broccoli in a wok? ›

Pour about an inch of water into a skillet or wok and bring it to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over boiling water and cook until the broccoli is crisp-tender, 8 to 10 minutes depending on the size of the florets.

How do you steam clothes without a steamer? ›

Add an Ice Cube to the Dryer

Toss your wrinkled clothing in the dryer along with an ice cube or two and start your dryer on its highest heat setting. The idea is that the ice cubes will melt in the heat, generating steam that will remove the wrinkles from your clothes.

Can you steam food in a carbon steel wok? ›

It's More Versatile Than You Might Know

Beyond stir-fries, it's an excellent everyday tool for steaming, boiling, searing, frying, braising, and more. It's compatible with all types of stovetops, including induction. Give your wok time to preheat before adding cooking oil or food. This will help prevent sticking.

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