- fresh green beans
- fresh asparagus
- broccoli
- brussel sprouts (add some sugar)
- pierogies
- gyoza/potstickers
- ravioli
- chinese buns
- gnocchi
- meatballs
- etc...
You put down butter in a non-stick pan like you would to fry them, but also add less than half a cup of water, and cover it with a lid. Cook it until all the water turns to steam and escapes, and then just a little longer until it turns golden brown, stirring throughout. This makes that tasty fried butter surface, but turns them soft throughout.
