Finding ways to cook that are clean, efficient and that maintain the nutritional value of foods may seem daunting. Steaming, however, is a simple technique that fits the bill. Vegetables, fish, buns and dumplings can all be steamed, with minimal reduction of nutrient value.
You also can try “steam frying”: sauté foods briefly in a little oil, then add water, stock or wine, cover the pan and let the foods steam until they are cooked. If too much liquid remains once the food is thoroughly steamed simply uncover the pan and let the excess liquid boil off.