Steaming is one of the quickest and simplest ways of cooking vegetables. Better yet, it retains most of the vibrancy, taste and crunch, and minimises loss of water soluble vitamins such as vitamin C.
Using a wok and bamboo steamer, an electric steamer or a steam insert in a pan, steam vegetables for a maximum of 3 minutes. Any longer and you’ll start losing all the good stuff.
Throw your veg in the pan soon after chopping them up to avoid losing all the good stuff in them. Vegetables can lose nutrients once exposed to light and air.