Sautéing

Sautéing means cooking small pieces fast in a little fat over medium-high heat, moving them often. Get the pan hot before the food goes in. Start with what takes longest, like onions and peppers, and add garlic in the last minute so it doesn't burn. You're looking for color at the edges and a center that's still a bit firm. Most soups and sauces on this site start this way.