---
title: "Steamed Vegetables in Water and Oil (水油焖蔬菜)"
description: "Steamed Vegetables in Water and Oil is a simple, quick home-style side dish. By adding a few drops of oil and seasonings to boiling water, leafy greens become tender with a glossy sheen—refreshing yet with a subtle oil aroma. This method helps improve the absorption of fat-soluble vitamins, making it more nutritious than eating vegetables raw."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/vegetable_dish_shui-you-men-shu-cai.jpg"
url: "https://cookbook.cn-trending.com/r/vegetable_dish_shui-you-men-shu-cai/"
---

# Steamed Vegetables in Water and Oil

**水油焖蔬菜 · shuǐ yóu mèn shū cài**

> Time: 10 min · Difficulty: Easy · Calories: 92 kcal · Serves: 1 serving · Category: [Vegetables](https://cookbook.cn-trending.com/c/vegetable_dish/) (素菜)

Steamed Vegetables in Water and Oil is a simple, quick home-style side dish. By adding a few drops of oil and seasonings to boiling water, leafy greens become tender with a glossy sheen—refreshing yet with a subtle oil aroma. This method helps improve the absorption of fat-soluble vitamins, making it more nutritious than eating vegetables raw.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/vegetable_dish_shui-you-men-shu-cai.jpg)

## Ingredients

- 300 g-500 g Leafy vegetables (叶菜类蔬菜) — per serving
  - Tip: Choose fresh, in-season leafy greens with upright, firm leaves.
- 2 ml Cooking oil (食用油) — per serving
  - Tip: Use a mild-flavored vegetable oil, such as corn oil or sunflower oil.
- 3 g Salt (盐) — per serving
  - Tip: Regular table salt works fine.
- 150 ml Water (水) — per serving
  - Tip: Chicken broth or bone broth can also be used as a substitute.

### Optional

- 3 ml Oyster sauce (蚝油)
  - Tip: Used to enhance umami; optional.

## Tools

Wok, Pot lid, Colander, Spatula

## Method (5 steps)

1. **Prepare the Vegetables** — Wash the leafy vegetables thoroughly and drain the water.
   - Duration: 5 min
   - Tip: Leafy vegetables shrink quickly when heated, so it is normal if they look like too much before cooking.
   ![Step 1: Prepare the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_shui-you-men-shu-cai/step_1.jpg)
2. **Boil the Water** — Add 150ml of water to the wok and bring it to a boil.
   - Duration: 2 min
   - Tip: The water does not need to fully cover the vegetables, as steam will build up once the pot lid is on.
   ![Step 2: Boil the Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_shui-you-men-shu-cai/step_2.jpg)
3. **Add the Seasonings** — Add 3g of salt, 3ml of oyster sauce (optional), and 2ml of cooking oil to the boiling water.
   - Duration: 30 sec
   - Tip: Adding the oil first helps lock in the vegetables' color as soon as they hit the water.
   ![Step 3: Add the Seasonings](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_shui-you-men-shu-cai/step_3.jpg)
4. **Steam the Vegetables** — Add the vegetables, stir evenly with a spatula so they come into contact with the oil and water, then quickly cover with the pot lid and steam for 1 minute.
   - Duration: 2 min
   - Tip: Do not steam for too long, or the vegetables will turn yellow and mushy, losing their crisp texture.
   ![Step 4: Steam the Vegetables](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_shui-you-men-shu-cai/step_4.jpg)
5. **Plate and Serve** — Remove the pot lid, give the vegetables a quick stir, and transfer them to a plate.
   - Duration: 30 sec
   - Tip: You can taste for saltiness before plating.
   ![Step 5: Plate and Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/vegetable_dish_shui-you-men-shu-cai/step_5.jpg)

## Tips

- If unsure about the salt level, start with less, taste before serving, and adjust as needed.
- You can substitute chicken broth or bone broth for water for a richer, more savory flavor.
- Do not steam for too long; keeping the vegetables bright green is key.

## Overview image

![Steamed Vegetables in Water and Oil — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/vegetable_dish_shui-you-men-shu-cai_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/vegetable_dish/水油焖蔬菜.md

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---

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