Sauteing
Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan’s residue to make a sauce.
Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Since there is no “jumping or hopping” involved in this technique, as the root word “sauté” would imply, using sauté for large cuts of protein that are turned once while cooking is an inappropriate use of the term.
Sauteing vs Searing
Sautéing differs from searing in that searing only browns the surface of the food.
Certain oils should not be used to sauté due to their low smoke point.  Clarified butter, rapeseed oil, and sunflower oil are commonly used for sautéing; whatever the fat, it must have a smoke point high enough to allow cooking on medium-high heat, which is the temperature at which sautéing is done. For example, although regular butter would impart more flavor, it would also burn at a lower temperature and more quickly than other fats due to the presence of milk solids. Clarified butter is more fit for this use. (Wikipedia)
Ingredients
1 package cured chicken Chinese style sausage
2 tablespoons olive oil
2 teaspoons garlic, minced
1 bell pepper, yellow
1 cup zucchini, sliced
one teaspoon dried Italian dressing
1/4 teaspoon pepper
2 tablespoons vinegar
1 cup mushrooms
1 large onion
Directions
To make this Chicken Sausage Vegetable Saute’, start by cooking the sausage over medium heat until browned. Remove from pan. Next, add the bell pepper, and the onion and cook for 3 minutes. Then add the zucchini, the mushrooms, and the seasonings, and cook until crisp. Return the sausage back to the pan and cook an additional 2 minutes. Finally, remove from the heat and add the vinegar. Serve over rice.
Enjoy!
Also, try; Beef And Broccoli Stir-Fry