Sautéing and its related technique, stir-frying, may be used as the primary cooking techniques for vegetables as well as à la minute finishing techniques. Boiled, steamed, or pan-steamed vegetables may be tossed or rolled in butter over high heat as a finishing step, or they may be cooked in a small amount of a flavorful liquid, sauce, or cream. Sautéed vegetables have a distinct flavor, primarily dependent upon the vegetable, but also influenced by the cooking fat that is chosen as well as any additional finishing or garnishing ingredients. In this Chef’s Tip, learn the proper method to produce professional results in your home.