Boiling vegetables saps their nutrition. As does frying.
A better way is to steam. I prefer the bamboo steamer because it is more natural. The round-shaped two-tier basket sits snugly in your wok or rounded-edge fry pan. You bring the water to boil in the bottom and the hot vapor filters through the bamboo weave to caressingly cook, not torch nor drown, the natural goodness pulled from the earth. No butter, no oils, no fats are needed to bring them to tender and crisp perfection.
If we’ve learned anything in recent decades, it’s that processes bleach nutrition from the food. Early food scientists actually re-injected chemical nutrients into food (bleached white flour, for example) and thus “fortified” the food. Well, the early optimism about that option has fizzled. Now the focus is on less processes for healthier food to retain vitamins. But have you thought about your home?