Sautéing & stir-frying

Both sautéing and stir-frying call for cooking vegetables quickly over high heat. The combination of high temperature and hot oil sears vegetables, imparting an appealing flavor. Try to cut the vegetables into uniform pieces to ensure even cooking. For safety reasons, be sure to pat the vegetables dry before adding them to the hot oil. Good candidates for sautéing and stir-frying include asparagus, carrots, green beans, peas, and zucchini (courgettes).