Brown first, add liquid second

One downside of replacing oil with broth or water is that, instead of sautéing, you get more of a steaming effect and lose the color and flavor of a true sauté. To brown food without using oil, add your ingredients to a hot pan and let them sit for a minute (don’t move them!) before adding the liquid to prevent burning. (To reduce the steaming effect, don’t crowd the pan. Give food plenty of space in a single layer.)