Originally Posted by mmgarda
I just throw a little water in the pan w/ whatever I'm cooking. If it all gets used up, I add a little more. Stir frequently and use a non-stick pan. The only seasonings I use are whatever I'd use for flavorings anyway. Of course, you could saute with broth or soy, too.
what she said...but i'd add that if you have stainless steel, you will tend to have to scour more because more brown-burniness tends to end up in the pan. but the benefits outweigh the hassles, i think.
also, you can do it plain, with broth or soy or tamari like PP said or you can add more funky things to make interesting dishes without the sodium, like sesame seeds. they make a good addition to lots of veggies.