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Sauté
Stovetop sautéing times by heat level for quick, flavorful results
29 ingredients
✦
Chicken Breast
Pound to ¾″ thick first.
7–8 min/side
✦
Salmon Fillet
Start skin-side down for crisp.
3–4 min/side
✦
Shrimp
Goes FAST. Don't walk away.
1–2 min/side
✦
Tofu (Extra Firm)
Don't touch until golden.
3–4 min/side
✦
Ground Beef
Break into pieces as it cooks. Drain fat if needed.
6–8 min
✦
Ground Turkey
Break apart as it cooks.
7–9 min
✦
Tilapia
Flour dusting prevents sticking.
3–4 min/side
✦
Tempeh
Sliced. Get a good crust. Tamari glaze is classic.
4–5 min/side
❧
Broccoli
Add garlic last 30 seconds.
5–7 min
❧
Brussels Sprouts
Press cut side down. Let them sit.
8–10 min
❧
Green Beans
Garlic and red pepper flakes.
5–8 min
❧
Carrots
Butter, honey, and thyme.
8–12 min
❧
Zucchini
Let it brown — don't stir too much.
5–7 min
❧
Mushrooms
Single layer. Don't stir for first 3 min.
5–8 min
❧
Spinach
Garlic, olive oil. Wilts almost instantly.
2–3 min
❧
Onion
Translucent and soft.
8–12 min
❧
Cabbage
Let it sit and brown before stirring.
8–12 min
❧
Kale
Garlic and red pepper flakes. Wilts down a lot.
5–7 min
❧
Eggplant
Cubed. Will absorb oil — add more as needed.
6–8 min
❧
Parsnips
Coins. Butter and honey glaze.
10–14 min
❧
Leeks
Sliced into half-moons. Butter and thyme.
6–8 min
❧
Tomato
Whole. Shake pan. They'll blister and pop.
4–6 min
❧
Garlic
Minced. Burns FAST above medium. Goes in last.
1–2 min
❧
Fennel
Thinly sliced. Caramelizes beautifully.
8–12 min
❧
Bok Choy
Stalks first, add leaves last 30 sec. Garlic and soy.
3–5 min
❧
Turnips
Cubed small. Butter and thyme.
10–14 min
❧
Snap Peas
Sesame oil and garlic. Keep the crunch.
2–3 min
❧
Radishes
Butter, salt. Crispy outside, tender inside.
5–7 min
❧
Celery
Sliced on the bias. Part of the holy trinity.
5–8 min