Yes, the forum posters are right; it's lame. It is utilizing very elementary material science known for a hundred years. They can do better, you can do better, I can do better.

Here's one using the high surface area of broccoli.

MATERIALS

a 2 quart pot

Cut broccoli pieces approximately 2-4 cm cubic. Crowns and not very much stem on it.

Oil

Seasoning to go in oil (garlic, oregano, pesto OR ginger, five spice seasoning OR citrus leaf and chili OR many others judiciously mixed).

Seasoned Water (dilute tomato sauce OR soy sauce diluted OR broth but it must be something that can be evaporated

METHODS

1) heat oil to above 130 C and below it smoking.

2) Add seasonings to oil to have flavor go into the oil phase.

3) Add broccoli and sautee until the oil is GONE.

4) the Surface of the pot must be over 100 C and not carbonizing the brocolli too much.

5) Add 10-20 milliliters of the aqueous to the broccoli with agitation. Allow the solution to evaporate and the steam to cook the broccoli. with adherence of the solute in the aqueous phase to associate with the broccoli.

Stop when broccoli is cooked but not limp.

Various combinations of oil and acqueous flavorings can be made: pesto + tomato; sesame oil and garlic with light soy; sesame oil and lime leaves and ginger with slight soy and some chili; ginger and garlic in oil with orange juice sugar and five spice seasoning. It uses the high surface area of the brocolli to absorb the ingredients.

Dr. Matt