Sauté is a cooking technique that requires the use of a large amount of heat for a small amount of fat in an open pan, and allowing the food to become brown and form a crust, and not to the extent that it will stick to the pan as it cooks. Regardless of the nature of the stove, you're using, what is important is that you use a high flame. The common fats for this process are oil and butter. As for stir fry, which is also a cooking technique, it involves the use of a larger amount of heat compared to the amount used in sauté, and also, a larger amount of fat.
Unlike in sauté, where the common fats are oil and butter, oil is used more often than butter in the stir-frying cooking technique. Another difference you would notice is that both use different types of cooking pans. The common type of pan for sautéing is sautéed pan, whereas the common type of pan for stir-frying is a wok.
Saute and stir fry are two different methods of cooking that have become popular in our culture today. Although they came from different countries saute originated in France, while the stir fry originated in China. The saute technique uses elevated heat in a small amount of fat. The fat used in saute cooking is clarified butter, as opposed to plain butter. Clarified butter has a high smoke point. Plain butter cannot endure the high heating process utilized in saute.
Sometimes if you are an excellent cook, you will experiment with butter and oil together. Stir fry uses more oil than in saute. Typically, they use oil without butter. The oil used in cooking str fry style is peanut and sesame oil. Soy sauce is the most popular aspect of the classic stir fry. The vegetables are cut into small pieces, which helps to make the dish both quick and delicious.