Updated September 03, 2013.

Written or reviewed by a board-certified physician. See About.com's Medical Review Board.

Whether you're diabetic or just looking to keep your calories within a healthier range, "no oil sauteing" is a healthy cooking method worth trying. It's probably not how you learned to cook in a skillet -- most traditional saute recipes call for use of oil or butter to keep food from sticking. But sauteing without oil is just as quick as regular sauteing, minus the added fat and calories. Using a low-sodium stock helps to keep food from sticking to the pan while replacing the flavor of added fat.

Here are directions on how to saute vegetables without oil, but try it also on meat, poultry and fish.

What you need:

1. A skillet -- nonstick, cast-iron, stainless are all okay
2. 1/4 - 1/2 cup of low-sodium beef, chicken or vegetable stock
3. 2 cups chopped vegetables of your choice

Here's how you do it:

1. Chop vegetables and bring them to room temperature. The smaller the chop, the quicker the cook. Room-temperature vegetables also brown more quickly.
2. Heat up the skillet over medium-high heat.
3. Add 2 tablespoons of low -sodium stock, and then the vegetables immediately after.
4. Add anywhere from 2 tablespoons up to a quarter-cup additional stock as soon as the first 2 tablespoons seem to have cooked off.
5. Let vegetables cook for one minute to begin browning, then cook for up to 10 minutes more (stirring constantly) to desired tenderness.