What cooking technique involves cooking food in a small amount of fat over high heat?

Sautéing is a cooking technique that involves cooking food quickly in a small amount of fat, typically over high heat. This method allows for the food to develop a rich flavor and a desirable texture by browning the surface while maintaining moisture within the food. The quick cooking time helps preserve the natural colors and nutrients, making sautéing a preferred technique for vegetables and proteins alike.

This technique is often used for preparing stir-fries, where ingredients are cooked rapidly to enhance their flavors and achieve a tender-crisp texture. In contrast, boiling, steaming, and baking are methods that involve different cooking environments that do not provide the same high heat or fat application found in sautéing.