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Vegetables are essential to the human diet. From vegetables we get a lot of our daily vitamin content. We need to make sure that how we cook them does not drain vitamin contents and benefits of consumption.

How to cook vegetables can be tricky business. If you over cook your vegetables, then they'll become soggy and bland. Boiling not only rob us of vitamin content, it is the main culprit in turning vegetables to a lifeless, tasteless form.

If you can't boil, what will you do?

A good choice would be to steam your vegetables. Your vegetables will be full of life if you steam them. The vegetables will end up being crisp and colorful. Also, their vitamin content won't be depleted.

The rule is to only steam the vegetables for a few minutes.

Using a pot, metal colander, and a pot lid is a way to fashion an easy steamer. A small amount of water is to be placed on the bottom of the pot. Fit the metal colander into the pot. After that, you can begin boiling the water. You will begin the see the steam rise. Place your vegetables into the metal colander and place the pot lid over the metal colander and pot. You can steam your vegetables using this collection of kitchen items.

Another good option is to cook your vegetables in a wok. Cooking quickly at a very high temperature is the secret to using the wok. Vegetables retain their flavors, textures, and colors with small amount of nutrient loss.

My favorite wok recipe for vegetables is to cook broccoli, carrots, bok choy, and snow peas in a very light garlic sauce. The garlic adds the right amount of flavor and the vegetables remain crisp. Any cut of meat can be served with this combination.

Now you know that not over cooking is the secret to cooking vegetables. It's better if vegetables remain crisp and still be full of color. Vegetables can be the most requested dishes on your dinner table once you've learned the different tricks of bringing them to life.

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