Jeni Wright, Eric Treuille, Le Cordon Bleu

Bamboo Steamer Method

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Asian-style bamboo steamers fit neatly over woks or other pans and can be stacked in tiers to steam different items separately. For delicately scented and flavoured vegetables, add seasonings such as a bouquet garni, mixed peppercorns, star anise, lemon grass and coriander to the water before steaming.
  1. Place firm vegetables in bottom basket, tender ones in the top. Pour water into a wok to just cover the bottom; bring to the boil.

  2. Place the stack of baskets on a trivet in the wok. Cover and steam until vegetables are tender (see box).