Boiled vegetables are a common dish in family meals. To save time in preparation, you can easily boil vegetables in a microwave while still retaining their nutrients.
Is it okay to boil vegetables in a microwave?
Microwave ovens are not only used for heating, defrosting, and baking, but also for boiling vegetables. Many people worry that boiling vegetables in a microwave will dry them out or burn them.
However, by using the medium cooking setting for only 2-3 minutes, the vegetables will not darken, will retain their vibrant green color, and will be preserved in terms of nutrients.
Instructions on how to boil vegetables using a microwave oven
Microwave-boiled vegetables are very simple; in just 2-3 minutes you'll have a plate of vibrant green boiled vegetables. Here's how to boil them:
For leafy vegetables, soft vegetables cook quickly
For leafy, tender vegetables that cook quickly, such as bok choy, water spinach, and chayote, wash them thoroughly after buying, drain off excess water, and cut them into pieces if desired.
Microwave-boiled vegetables are very simple; in just 2-3 minutes you'll have a dish of vibrant green boiled vegetables.
Next, wrap the vegetables tightly with plastic wrap to prevent air from getting in, helping to preserve their flavor and nutrients.
Place the vegetables in the microwave and set it to medium heat for 2 minutes. After 2 minutes, remove the vegetables, discard the plastic wrap, arrange them on a plate, and enjoy.
For vegetables with a firmer texture
For harder vegetables like cabbage, cauliflower, and Chinese cabbage, follow these steps for boiling: After purchasing the vegetables, separate the leaves, rinse them thoroughly under running water, and cut them into bite-sized pieces.
Next, arrange the vegetables in a microwave-safe bowl, add enough water to cover them, and then cover the bowl tightly with plastic wrap.
Next, place the bowl of vegetables in the microwave, set the heat to medium, and microwave for about 4-5 minutes, depending on the firmness of the vegetables.
Notes on boiling vegetables in a microwave oven
Using a microwave to boil vegetables is not only quick and convenient, but also allows you to control cooking time and prevent the vegetables from becoming mushy thanks to the timer function.
For hardy vegetables like cauliflower, bok choy, Chinese cabbage, and potatoes, you should increase the cooking time. Instead of 2-3 minutes, cook them for 5-10 minutes, depending on the type, to ensure they are fully cooked.
However, when using this cooking method, you should keep the following in mind: Choose a medium heat setting because using excessively high temperatures will reduce the nutrient content in vegetables and also cause them to become mushy.
For hardy vegetables like cauliflower, bok choy, Chinese cabbage, and potatoes, you should increase the boiling time. Instead of 2-3 minutes, cook them for 5-10 minutes, depending on the type, to ensure they are fully cooked.
For vegetables that can be eaten with the peel on, you shouldn't peel them. Doing so inadvertently removes a lot of nutrients.
When boiling vegetables, you must wrap them tightly with plastic wrap to ensure that no air can get inside.