"Healthy Sauté" is a very special way of preparing foods because it has the benefits of three methods in one. It is a sauté that uses vegetable or chicken broth or water in place of heated oils; I am particularly conscious of creating recipes that do not use heated oils because they can potentially have negative effects on your health. It is like stir-fry because it brings out the robust flavor of foods but cooks them at a lower temperature. It is like steaming because there is enough moisture to soften the cellulose and hemicellulose, which aids digestibility.
"Healthy Sauté" requires just a small amount of liquid to form the steam needed to make vegetables moist and tender. Vegetables such as cauliflower, red cabbage, and asparagus, which have considerable moisture content of their own, are especially good candidates for "Healthy Sauté." The excessive moisture required in other methods of cooking such as steaming and boiling would dilute their naturally good flavor.
How to "healthy sauté:" Heat broth in a stainless steel skillet. When the broth begins to steam, add vegetables and cover. Sauté for the recommended amount of time. Some vegetables require cooking uncovered for several minutes before serving. "Healthy Sauté" will concentrate the flavor of vegetables and help retain their nutrients.