I love the texture and taste of vegetables cooked in a bamboo steamer. However, I don't have the storage space for one, nor the time to use the stovetop steam method that is required of it.
However, I have a dual-level electric steamer. Could I line or cover the sections of the steamer so that the moisture is retained, versus being soaked up by the food? Any suggestions? I am sooo craving that crisp texture from the veggies at Chinese restaurants!