— Laurie Wallace

So what we're talking about is steaming briefly. So last night I made some broccoli. I had, I chopped them up into bite-sized pieces and I put a tiny bit of water in the bottom of a saute pan, uh, not even a quarter of an inch. Um, and I started just saw, um, cooking them in that little bit of steam and then I threw out that water and then added, uh, some toasted sesame oil and soy sauce. And that way I briefly steamed them. So you're not going to lose a lot of nutrients when you briefly steam something. You're gonna lose nutrients from high heat. You're gonna lose nutrients from cooking too long and you're gonna lose nutrients if you cook in submerged in water. So boiling, you're gonna lose the most unless actually the vegetables are boiling in a super as stew and then you're consuming that liquid. You didn't lose 'em, they just went, went a different place. Then you ate them from a different place. Um, so time temperature and you don't submerge them in water. So no, I think you're really good to go. Um, that broccoli was amazing. My kid even ate them.