Knowing how to saute vegetables is a basic and key skill we can all benefit from mastering – whether you’re making stir-fry, a simple side dish, or a component of a more complicated recipe like a veggie lasagna.
- 1 to 2 tablespoons cooking oil
- About 4 cups of chopped vegetables
- Fine sea salt, to taste
- Optional flavorings: fresh herbs, dried herbs, garlic, ginger, soy sauce, fish sauce, sesame seeds
- Method #1 (for softer vegetables with a higher water content, like zucchini, bell peppers, mushrooms, fennel, or asparagus): In a large non-stick skillet over a medium-high flame, heat enough oil to coat the bottom of the skillet. Add the vegetables and cook untouched until they’re lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are lightly softened and browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
- Method #2 (for harder vegetables, like broccoli, sweet potatoes, and parsnips): Place your vegetables in a large non-stick skillet and add a splash of water, about 1/4 cup. Place over medium heat, cover tightly with a lid, and steam until the vegetables are bright in color and just starting to soften, about 4 minutes. Remove the lid, raise the heat to medium-high, and allow any remaining water to evaporate. Then stir in a bit of oil and cook untouched until the vegetables are lightly browned on the bottom, 2 to 3 minutes. Stir and continue cooking until the vegetables are browned all over, 2 to 3 minutes more. Season to taste with salt and stir in any optional flavorings of your choice.
Keywords: vegetables, side dishes, sauteed vegetables, broccoli, zucchini