How does sautéing differ from stir frying?

Sautéing differs from stir frying primarily in the amount of fat used in the cooking process. Sautéing is done using a modest amount of fat, just enough to coat the pan and prevent sticking, typically around 1 to 2 tablespoons. This method allows food to cook quickly over medium to high heat, leading to browning and flavor development.

Stir frying, on the other hand, employs a more significant amount of fat to facilitate rapid cooking at higher temperatures with constant stirring. This technique not only enhances the dish's flavor but also helps achieve a distinct texture as the food cooks quickly while being tossed in the hot oil.

Understanding the nuances between sautéing and stir frying is essential, as choosing the appropriate method can affect the final texture and flavor of the dish.