❓Question — What is the proper cooking term for this method:
To get the texture of steamed veggies but not use steaming equipment, I almost always add frozen broccoli to a nonstick skillet over low heat, cover, and stir occasionally until they're softened. They don't brown, so I don't think dry-frying is correct, and there's no oil so sautéing seems off as well. There's no added water (or maybe just a tiny splash) so simmering or boiling don't register either. It's kind of steaming in its own moisture, I guess.
Is it obvious and I'm just totally missing it or is this just a type of steaming?