Which technique is used for cooking vegetables in a small amount of oil over high heat?

The technique used for cooking vegetables in a small amount of oil over high heat is known as sautéing. This method is characterized by its quick cooking time, which helps to retain the vegetables' texture, flavor, and nutrients. During sautéing, the high heat allows the oil to quickly transfer heat to the food, resulting in a deliciously browned exterior while preserving the crispness inside.

In sautéing, the vegetables are typically cut into uniform pieces to ensure even cooking. The method encourages frequent stirring or tossing to promote even browning and prevent burning. This technique is popular for preparing a wide variety of vegetables and often serves as the base for more complex dishes.

Other methods mentioned, such as boiling and steaming, involve cooking food in water or steam, which generally results in softer textures and can lead to the loss of some flavor and nutrients. Frying, while also involving oil, typically uses larger amounts of heated oil and is not specifically focused on the quick cooking of vegetables at high heat — it usually aims for a different texture, such as a crispy exterior.