What we used to call the process undertaken to produce a sautéed dish on the fly at the New York inspired, mom and pop, Italian restaurant I once worked at. It consisted in dropping the vegetable ingredients needed for the pasta dish in question into the deep fryer until just before they became golden brown. Meanwhile, any pre-cooked proteins were in the pan sauce reducing on the six-burner range. To finish off, the basket of cooked veggies were pulled out of the oil to drain while the pasta was dropped into boiling water. Next, the drained veggies
were added to the sauté pan with the meat and sauce, tossed, the now hot pasta was quickly drained with a downward snap of the wrist and added, tossed again, seasonings checked by taste and adjusted (and tossed one last time) if needed, plated, garnished, and put in window.
This was done by one of the owners when he had to work on the line during the lunch rush as he got in the weeds more often than the rest of the cooks. Now I get to watch professional chefs do something similar on television cooking competition shows.
I must admit, though, that I don't remember any of those dishes of his getting sent back.
iron noder