Culinary term for frying in water (without oil)?
If the veggies are barely submerged, you're effectively steaming.  It is not as pure a method as actually raising them slightly above the (I presume very rapidly boiling) water, but if you keep them moving enough, the result is going to be more similar than it would be to be boiling/poaching/simmering.

In case you are unaware, you can get very inexpensive steamer baskets that fit into any size pan.  This is a pretty effective way to cook vegetables.  It also means you can cover the pan and not have to keep everything moving.  If you have layers of veggies in the steamer you may want to rotate them around occasionally.