Small pieces of vegetables are pan fried in hot oil and tossed during cooking.
- Wash and dry vegetables.
- Cut into small, even sized pieces.
- Heat a little oil a large shallow pan over a medium to high heat.
- Add dense vegetables to the pan first.
- Add faster cooking vegetables later.
- Stir vegetables or shake the pan until vegetables are golden and cooked through.
- Cook batches of vegetables and keep the pan hot.