I love sautéed veggies because you can finish them with other ingredients to add such great flavor (whether garlic, chili flakes, lemon zest, or poppy seeds, as in this recipe). I used to blanch and drain my vegetables before transferring them to a pan to sauté and then it dawned on me there was a easier, tastier way – something I'd been doing to cook pan-fried gyoza for years. Read on!