Use a pot with a tight-fitting lid and a small amount of water
Place a heatproof colander or metal strainer inside the pot above the water
Put the vegetables in the colander or strainer
Cover the pot and steam over medium heat
Use a metal sieve balanced over a pot of simmering water
Place a heatproof plate on top of a few metal balls, crumpled foil, or an upside-down bowl inside the pot to keep vegetables above the water
Use a microwave-safe bowl with a small amount of water and a microwave-safe cover
Wrap vegetables in a damp paper towel and microwave in short intervals
Use a skillet or pan with a little water and a lid
Add vegetables to a covered pan and cook until tender-crisp
Keep the water level below the vegetables
Check frequently to avoid overcooking
Drain and season after steaming