We all love these delicious sautéed vegetables that we get at restaurants. They are colorful, full of flavor and tender. Your first attempts with this cooking technique can be a bit difficult. However, keep trying and you will quickly perfect it.

Sautéing is the way to cook at high heat to target the flavor of the food. High heat evaporates the water on the inside and caramelizes them just enough to ensure they’re tasty on the outside and tender on the inside.

A good stir fry usually uses some type of fat in the cooking process; be it butter, oil or even extracted animal fat. This provides flavor as well as helping to caramelize the vegetables.

You’ve probably seen the cooks on TV toss vegetables while sautéing them. This can be a bit intimidating when you’re cooking food at home, but it’s a recommended skill to master. Throwing away veggies is gentler compared to mixing, which could squash a number of veggies no matter how careful you are.

Try tossing some dried beans into a cold skillet to understand this method. Once you’ve perfected it, it’s possible to impress your friends with your new cooking skill.

The toss should be done only with small vegetables. Larger pieces of potato, eggplant, or zucchini can be sautéed in a layer until fairly dark brown, after which it is carefully turned with tongs.

If you’re working with a runny vegetable like tomatoes, you can try breading them in flour to help absorb the extra moisture. Some thick veggies like squash need to be gently blanched to reduce pan cooking. A large sauté pan will have a huge bottom to allow for heat distribution.

Prepare the vegetables before cutting them. Clean them completely and pat them dry. Vegetables that work well in a stir fry include potatoes, broccoli, bell peppers, onions, mushrooms, green beans, and many more. You can also add green spinach or another leafy green in the last minute of food cooking.

Recipe for Sauteing Vegetables

What do you need

a tablespoon of olive oil

a teaspoon minced garlic

1/2 red bell pepper cut

1/2 yellow bell pepper, sliced

six mushrooms, sliced

four broccoli florets, sliced

1/2 zucchini, sliced

1/2 yellow summer squash, sliced

1/2 teaspoon dried oregano

two tablespoons soy marinade

two tablespoons of chicken broth

Steps to do it

Heat a large skillet over high heat. Include the olive oil and let it heat up. Add the garlic and fry for about half a minute, mixing to avoid burning. Include all those other cut veggies and let them cook until they just start to wilt; about 2 minutes.

Include your oregano, chicken broth, and soy marinade, mix well to include them in the mix. Cook until vegetables are tender; about three minutes. Don’t overcook them. Remove skillet from heat and serve along with marinade from skillet.