# Sautéed vegetables, in a pan or a wok

> The pan must be very hot and not too full. Too many vegetables at once, the temperature drops, they release their water and boil instead of frying. Cook in two batches if needed.

## The essentials

Vegetables cut thin, a very hot pan or wok, a little oil, and five to eight minutes stirring now and then. They stay crisp and colourful, and it is the fastest vegetable there is. It all comes down to heat and order: the hard ones first, the soft ones next, the leaves last.

## The one thing to know

The pan must be very hot and not too full. Too many vegetables at once, the temperature drops, they release their water and boil instead of frying. Cook in two batches if needed.

## The method

1. Cut everything before turning on the heat, thin and even: half-moons, strips, sticks. Once the heat is on, you will not have time.
2. Heat the pan on high with a tablespoon of oil, until it smokes slightly.
3. The hard ones first: carrots, broccoli, cauliflower, green beans, three to four minutes.
4. Then the soft ones: zucchini, peppers, mushrooms, onions, three to four minutes. Stir now and then, not constantly, so they brown.
5. At the end: garlic, leaves like spinach or cabbage, one minute, and the seasoning, salt, pepper, soy sauce or lemon juice. Serve right away.

## The landmarks

- Three to four minutes for the hard ones, three to four for the soft ones, one for the leaves: eight minutes in all.
- One tablespoon of oil per 500 g of vegetables.
- Mushrooms get salted at the end, otherwise they release their water right away.
- Frozen vegetables go straight in, on high heat, without thawing, with two more minutes.

## How long it takes

Ten minutes of cutting, eight minutes of cooking, and you are at the pan for all eight.

## If it goes wrong

It released water and is boiling: pan too full or not hot enough. Drain, turn the heat back up, and finish in two batches. Burnt outside and raw inside: pieces too big, cut thinner. Overcooked and soft: in an omelette or a soup tomorrow.

## Make it tonight

Sautéed zucchini and peppers with the marinated chicken, or rice by absorption with a little soy sauce.

## The linked base recipe: Sautéed vegetables (serves 4)

- 2 zucchini
- 1 pepper
- 1 onion
- 200 g button mushrooms
- 1 garlic clove
- 1 tablespoon oil
- 1 tablespoon soy sauce or the juice of half a lemon
- Salt, pepper

_See first : [Heat levels: high, medium, low, boiling and simmering](https://disheazy.com/bases/heat-levels)_

---
Source : disheazy, https://disheazy.com/bases/sauteed-vegetables-in-a-pan-or-a-wok