Content

• Advice
• Warning

• If the pieces of vegetables are uneven (especially the thickness is uneven), they will not ripen at the same time. When you scoop the vegetables out of the pan, some will overheat, others undercook.

Put oil or fat in the pan. Choose the type of oil or grease to fry the vegetables. Butter or any edible oil is fine. You can also use lard, although this option is not as healthy.

• Although all cooking oils are acceptable, the best ones are those with a high smoke point such as canola oil, peanut oil, and regular olive oil. Oils with a low smoke point such as extra virgin olive oil are fine, but often lose their flavor when heated at high heat.

Wait for the oil to simmer. When boiling, the oil is hot enough to fry the vegetables. If you put the vegetables in before the oil boils, the oil will not be hot enough to scrape the vegetables and may even get sticky on the bottom of the pan.

• When viewed under light, hot oil will appear shiny and color. When this feature appears, the oil is hot enough.

Add seasoning. If you want to add spices like garlic or chili, you should usually add it first, as this will help some of the flavor soak into the oil.

• Minced garlic should be added 1 minute before other vegetables.
• Chili peppers like jalapenos can be added 5 minutes before other vegetables.

Add the vegetables. Don't overfill the pan. You can fill the pan with the vegetables, but do not make more than one layer of vegetables.

• If the vegetables are piled up, the steam in the bottom vegetable layer will be stuck. The result may be steamed veggies, not sautéed dishes.
• If you need to cook too much vegetables, divide it into two or more times.

Stir or stir vegetables. Regularly jerk or stir the vegetables. This can also help pan all sides of the vegetables.

• You SHOULD NOT stir constantly like sautéing vegetables. A few swings will suffice, depending on how long the vegetables need to be cooked.

Cook until cooked. The cooking time depends on the type of vegetable. Usually takes three to five minutes, but you may need to experiment to find the right time.

• Vegetables that need the longest cooking time include carrots, onions and collard greens. These vegetables can take up to 10 to 15 minutes in sautéing. Potatoes take even longer to cook, so many people cook in water first for a quicker frying.
• Medium-cooking vegetables include broccoli, cauliflower, bell peppers and Brussels sprouts. These vegetables can take 8 to 10 minutes to pan.
• Quick-cook vegetables include mushrooms, corn, tomatoes, and asparagus. These vegetables can cook in about 2 minutes.
• Spinach and other leafy vegetables have the shortest cooking times, as they are very tender. Just a minute or two is enough.
• If you cook different types of vegetables with different cooking times in the same pan, you need to add the longest-cooked vegetable first, partially cook, then add the quick-cooked vegetables. Or you can cook each one separately and mix together.

Season as you like. As soon as the vegetables are done, you can season them as you like. Spices can be salt and pepper, soy sauce, citrus juice, vegetable broth, herbs or other dried herbs.

• The ingredients as above should usually only be left in the pan for about 1 minute.

Fill the pan with water and vegetables. Next, sprinkle a few drops of water, salt, pepper and vegetables. Again, avoid filling the pan with vegetables.

Cover with stencils. Cover the pan halfway with a piece of parchment paper. Check vegetables from time to time. Wait for the water to evaporate.

Take out the stencils and sauté the vegetables. Once the water has evaporated, remove the wax paper and cook for a few more minutes to allow the butter to scrape the vegetables. advertisement

Advice

• Serve as a side dish with meat, poultry or fish.
• Vegetables have different cooking times, so you need to experiment with cooking a combination of vegetables, or cook each one separately.
• This dish will also be very delicious when spread on top of white rice or brown rice.

Warning

• Be careful not to get burned by the hot oil. The oil can sizzle and splash out of the pan, especially when you add the vegetables.