If your vegetables are not the same size (and especially the same thickness), they won’t finish cooking at the same time. When you take your vegetables out of the pan, some will either be over or under-cooked.
Your pan should have a dense bottom so as to distribute heat evenly. A stainless steel, non-stick, aluminum, or anodized pan will work well. For dense vegetables like potatoes and cabbage, cast iron works well because it holds and evenly distributes heat.
While any oil will work, oils with a high smoke-point such as canola oil, peanut oil, and regular olive oil work best. Oils with a lower smoke point like extra virgin olive oil nut-infused oils can be used, but often lose their flavor when cooked at high temperatures. [4] X Research source If you choose to sauté in butter, adding a tablespoon of oil to the pan will help keep the butter from smoking and burning.
In adequate light, hot oil will become iridescent and colorful. When it takes on these characteristics, it’s ready.
Minced garlic typically should be added one minute before the other vegetables. [7] X Research source Hot peppers like jalapeños can be added five minutes before the other vegetables. [8] X Research source Since garlic cooks quickly and burns easily, you want to sauté it first, letting it get to a light brown color. Remove it from the pan before adding your other vegetables, then return it to the pan right as the other veggies finish cooking.
If the vegetables are piled on top of each other, the steam from the lower vegetables may become trapped. The result can be steamed vegetables rather than sautéed ones. If you have too many vegetables to fit in the pan without overcrowding, cook them in two or more batches.
You should not stir constantly, as you would with a stir-fry. A few stirs should do the trick, depending on how long the vegetables need to cook.
Vegetables with the longest cooking times include carrots, onions, and hearty greens like collards. These can take 10-15 minutes. Potatoes can take even longer, and some people simmer them in water first to make them sauté more quickly. Covering your pot with a lid for the first few minutes may help speed up the process. [12] X Research source Vegetables with medium cooking times include broccoli, cauliflower, bell peppers, and Brussels sprouts. These can take eight to 10 minutes. You can shorten the cook time, though, by placing these veggies in the pan with a few tablespoons of water before adding the oil. Wait for the water to evaporate, then add the oil and continue cooking. Vegetables with short cooking times include mushrooms, corn, tomatoes, and asparagus. These can cook in as little as two minutes. Spinach and other greens have the shortest cooking times, as they will quickly wilt. A minute or two should do it. If you are cooking vegetables with different cooking times in the same pan, add the ones that need to be cooked longest first, let them cook partially, and then add the vegetables that require less cooking time. Or, cook individually and then mix.
Ingredients such as these should generally be in the pan for about one minute.
If you wish, you can add some fresh herbs before serving.
Use a pat of butter for your cooking fat.
