Xeno wrote:
>
> On 7/10/2015 7:41 PM, Ophelia wrote:
> >
> >
> > "Xeno" > wrote in message
> > ...
> >> On 7/10/2015 12:05 PM, dsi1 wrote:
> >>> On 10/5/2015 11:43 PM, sf wrote:
> >>>> On Mon, 5 Oct 2015 10:30:56 -0700 (PDT), dsi1 >
> >>>> wrote:
> >>>>
> >>>>>
> >>>>> I bought some choy sum at the L&L down the street. It was tasty so I
> >>>>> asked the guy how he prepared the dish. I assumed that he steamed it
> >>>>> but he boiled it in some salted water. That's it. Dead simple. It was
> >>>>> served with a sauce of shoyu, and a little bit of oyster sauce and
> >>>>> vinegar. It's sublime stuff but quite simple.
> >>>>
> >>>> I bet it barely hit the water before he took it out.
> >>>>
> >>>
> >>> I was surprised he didn't steam the choy sum. Chinese people love to
> >>> steam everything. He told me that you lose lots of vitamins in the steam
> >>> so he boils it. He told me to boil it until it's done. I boiled mine for
> >>> about 5 minutes. It comes out fine.
> >>
> >> I was always told you lose less when steaming, not more. Boiling loses
> >> lots of vitamins.
> >
> > Yes, they leech into the water.
> >
> >
> Yes.... that is what I was told. Effectively wasted.

Unless....

Whenever I cook broccoli, I steam it. But instead of using the steamer
set up, I use a small 1 quart pot. I fill a coffee cup with water and
put that in the saucepan, then I add the broccoli and 3/4 of it is
above the little bit of water. The bottom 1/4 broccoli gets boiled,
the rest gets steamed.

Once cooked and drained into a coffee cup. I enjoy mostly steamed
broccoli and a cup of 'broccoli tea' which is very tasty.