Sautéing is a method of quickly cooking vegetables and/or other ingredients using a small amount of oil. Vegetables cooked by sauteing can be perfectly cooked without losing their texture and nutritional content. Interested in making delicious stir-fried vegetables for your beloved family? Read on for the article below!
Step
Method 1 of 3: Preparing the Vegetables and Frying Pan
Step 1. Cut the vegetables
The first step you need to do is cut the vegetables into sizes that are easy to eat. Remove tough stems and brown areas. Do your best to cut the vegetables to the same size.
Vegetable pieces of different sizes and thicknesses will not cook at the same time. As a result, some of your vegetables will end up being overcooked or even raw
Step 2. Choose the right type of frying pan
Theoretically, you can saute vegetables in any pan. However, know that in truth, a flat or slightly concave skillet is the best cooking tool for producing the perfect stir fry.
- Make sure the bottom of the pan is thick enough to distribute heat evenly.
- We recommend using a stainless steel skillet (stainless steel), aluminum skillet, non-stick pan, or an anodized pan (which has a more durable non-stick coating).
- For vegetables that don't soften easily like potatoes and carrots, it's best to use a cast iron skillet that can distribute the heat better.
Step 3. Add another type of oil or fat
Choose the type of oil or fat you will use to sauté the vegetables. In fact, you can use any type of butter or oil. However, you can also use bacon oil if you don't mind consuming a very high animal fat content.
- Although you can use any type of oil, try to choose oils that have 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 can be used. However, it is feared that the taste will be lost if heated at high temperatures.
- If you prefer to sauté vegetables in butter, keep adding 1 tbsp. oil in a frying pan so that the butter you use doesn't burn too quickly.
Step 4. Heat the pan
Turn on the stove and heat a skillet with oil on medium heat.
Method 2 of 3: Saute Vegetables
Step 1. Wait until small bubbles appear on the surface of the oil
At this point, the oil is hot enough to be used for sauteing the vegetables. If you add the vegetables before the oil is hot, chances are they will stick to the bottom of the pan and won't turn brown.
When viewed with sufficient lighting, hot oil will show color refraction. Immediately stir-fry vegetables when the oil has reached these characteristics
Step 2. Add herbs and spices to taste
Preferably, stir-fry spicy-flavored spices such as garlic and chili first. This way, the flavors and aromas will be absorbed into the oil and enrich the flavor of your stir-fried vegetables.
- Add the minced garlic one minute before you sauté the rest of the ingredients.
- Chilies that are very spicy in taste (such as cayenne pepper) can be added five minutes before other ingredients and vegetables.
- Since garlic is easy to overcook and burn, try sautéing it first until it smells good and turns brown in color. After that, drain the garlic from the pan and sauté the other vegetables. Once the other vegetables are cooked, return the garlic to the skillet.
Step 3. Add the vegetables of your choice
Make sure the pan is not too full! It's best not to stir-fry vegetables in batches so that they cook more evenly.
- If the vegetables overlap, the hot steam will be trapped at the bottom of the pan. As a result, you will be steaming the vegetables instead of sauteing them.
- If you want to sauté a large amount of vegetables, try not to cook them all at once.
Step 4. Stir in the sautéed vegetables
Make sure you stir the vegetables regularly so that they cook more evenly.
However, do not stir too often as if you are frying vegetables quickly (stir-fry). Just stir the vegetables a few times until they are fully cooked
Step 5. Saute the vegetables until cooked
The time you need will depend on the type of vegetables you use. Generally, it will take you three to ten minutes to sauté the vegetables. Don't be afraid to experiment to find the best duration with different types of vegetables!
- Vegetables that generally need to be cooked longer are carrots, onions, and mustard greens. Usually, it will take you 10-15 minutes to saute the vegetables. Potatoes take even longer to cook. That's why, some people prefer to boil the potatoes first before sauteing them so they can cook faster. If you want, try covering the pan for the first few minutes to speed up the cooking process.
- Vegetables that don't take too long to cook include broccoli, cabbage, bell peppers, and brussel sprouts. Usually, it will take you 8-10 minutes to fry them. You can even shorten that time by briefly boiling the vegetables in a little water before sautéing them in oil. Wait until all the water has evaporated, then add the oil and sauté the vegetables as usual.
- Vegetables that can be cooked in a short time are mushrooms, corn, tomatoes, and asparagus. Generally, you only need two minutes to cook the vegetables.
- Spinach and other leafy greens don't need to be overcooked either; about 1-2 minutes is enough.
- If you're cooking vegetables that take varying amounts of time to cook, make sure you cook the hard-textured vegetables first. After the vegetables are half cooked, add other vegetables that are softer in texture. If your time is not limited, you can even cook the two types of vegetables separately.
Step 6. Season the stir fry according to taste
Just before the vegetables are cooked, add your desired herbs and spices. For example, you can add salt and pepper, soy sauce, lime or lemon juice, vegetable stock, oregano, or other dry spices.
After seasoning the stir-fried vegetables, stir again for another minute to allow the flavors to infuse more
Step 7. Drain the vegetables
Once the vegetables are completely cooked, turn off the stove and immediately drain the vegetables onto a serving plate to stop the cooking process. Enjoy delicious stir-fried vegetables as a side dish or even a main course!
Method 3 of 3: Using Baking Paper
Step 1. Prepare the pan and vegetables to be sauteed
An alternative way to sauté vegetables (especially soft-textured ones) is to use parchment paper. First of all, chop the prepared vegetables and heat the pan as usual.
Add a little butter to the already hot skillet
Step 2. Add water and vegetables
After that, add a little water, salt, pepper, and vegetables to be sautéed. Again, make sure the pan is not too full.
Step 3. Cover the pan with parchment paper
Remember, don't close the pan too tightly! In addition, make sure you also check the condition of the vegetables periodically and wait until all of the water has evaporated.
Step 4. Remove the parchment paper and caramelize it
Once all the water has evaporated, remove the parchment paper and re-cook the vegetables for a few minutes. Let the butter content in it caramelize on the surface of the vegetables.
Tips
- Serve stir-fried vegetables as a side dish for various types of protein such as meat, poultry, or fish.
- Each vegetable takes a different time to ripen. Therefore, try experimenting with combining different types of vegetables or sautéing them separately.
- Stir-fried vegetables are also delicious paired with white rice or brown rice.
- Add sugar and a little water to the pan while sautéing the vegetables; Stir well until the color of the vegetables turns slightly brown. Performing a powerful caramelization process enriches the taste of your stir-fried vegetables.
- For vegetarians, try replacing the role of meat with sauteed eggplant. For example, you can make butter fried eggplant instead of butter fried chicken.
