Steam-frying

Steam-frying, also called glazing, is an alternative method of stir frying without using an abundance of oil. Put a frying pan or pot on high heat, add small amounts of water or broth and frequently stir until the vegetables are done. You will have to add more liquid as it evaporates when you are frying. I add a small amount of olive or avocado oil to keep the broth from scorching on the side of the pot (vegetable broth has an amount of natural sugars which tend to scorch at high heat). No need to add extra oil if you’re using only water. I learned this method of cooking when I took Cornell University’s Plant Based Nutrition course a few years ago. Once you try cooking this way it becomes almost second nature after a few trials.