Small pieces of vegetables are pan fried in hot oil and tossed during cooking.

  1. Wash and dry vegetables.

  2. Cut into small, even sized pieces.

  3. Heat a little oil a large shallow pan over a medium to high heat.

  4. Add dense vegetables to the pan first.

  5. Add faster cooking vegetables later.

  6. Stir vegetables or shake the pan until vegetables are golden and cooked through.

  7. Cook batches of vegetables and keep the pan hot.