I started to make more steamed dishes last year. Partly for health reasons, but to be honest, I'm just gotten lazier over the years.
Unlike stir-fry, steamed food requires less preparation and cleaning works. I can even make two dishes at a time. Just have all the ingredients ready, toss into a steamed pot or whatever cooking tool you're using. Since both hands are free now, I can start working on other food while waiting for the steamed dish to be ready. Here's one of my steamed recipes inspired a local Korean restaurant's banchan item.
Steamed broccoli with tofu and sesame oil -
1 to 2 broccolis
1 box of firm tofu
Some sea salt
Some sesame oil
Some toasted white sesame seeds
Thoroughly clean and rinse the broccolis. I usually soak them in cold water for at least 10 minutes, hopefully it'll get rid of some nasty chemical residuals.
Peel the tough outer skin from the stems and chop the broccoli into smaller pieces. Toss the broccoli into the steaming container. Remove the tofu from the box and drain out the liquid. Break the tofu into smaller pieces with your hands and mix with broccoli.
Sprinkle some salt, toasted white sesame seeds, also add some sesame oil. Give the while mixture a quick toss. Steam for 15 to 25 minutes, depending on how you like the texture for the broccoli. You might need to reduce a couple minutes if crunchy broccoli bits are more of your liking.
Taste it and adjust the flavor with salt and sesame oil. This dish can also served cold.