Here’s the way I cook almost everything, that leaves guests delighted and works well with just a single sauté pan.
1) Cut each ingredient into uniformly sized pieces. They don’t need to be the same size for different ingredients, but the same ingredient pieces should be roughly the same mass and shape
3) Spread the oil around the pan. I use my handy all purpose StarPack spatula spoon
4) Spread the ingredient that will take the longest to cook in the pan. The largest and/or densest pieces will take the longest to cook
5) Move it around the pan a bit to cook it evenly until it’s mostly done. Move it to the colder side of the pan in a heap. Right before you move it aside is a good time to add a flavoring sauce like balslamic vinegar, lime juice, or coconut aminos (soy sauce)
6) Go back to step 4 with the next ingredient. If there’s not enough room in the pan, put what’s in there on a plate first. You can always throw the plated food right back in at the end to warm it up and combine the flavors
6.5) Around the last ingredient, I will turn off my stove and use the residual heat from the pan to finish off.
Here’s a simple example of the order I’ll add vegetables for my meal:
Sweet potatoes first. For super dense veggies like this (or winter squash) I will cube it, and steam it beforehand in my 4th burner pot.
Quartered Brussels sprouts, broccoli, cauliflower, etc
Onions / Peppers
Fry diced garlic – I like doing this at the end so it doesn’t get overcooked, then I top my food