Sautéing vegetables in oil make them delicious and crispy and are a quick method. Soft vegetables, leafy vegetables, and thinly sliced root vegetables, as well as sprouts, green peas, and corn, may all be sautéed.

First cut the vegetables into thin slices, matchsticks, or shavings. Oil a frying pan. Heat the oil and when it is warm and begins to sizzle, and the vegetables and a pinch of quality salt. The salt will bring out the natural sweetness of the vegetables. If the vegetables sizzle gently when they are added to the pan, then the oil is the right temperature for sautéing. From the beginning occasionally stir the vegetables gently with a wooden implement. There is no need for vigorous stirring or constant mixing. Cooking time will depend on the type, size, and thickness of ingredients. Sautee the vegetables for about 5 minutes over medium heat; reduce heat to low and continue sautéing for another 10 minutes, or until the color of the vegetables has changed and their aroma is released. Just before the end of cooking, season to taste with tamari soy sauce or quality salt and sauté for another 2 to 3 minutes.

Sautéing may also be done without oil by using a little water instead, about 2 to 3 tablespoons.


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