A dedicated saute pan is required, not a frying pan doing double duty.
The saute pan has straight vertical sides to allow you to flip the contents of the pan without spraying them all over the stove top. A frying pan often has sloped sides which leads to a mess when you try and do the flipping.
Like any good pan for this type of cooking the bottom should be flat and thick (for good heat transfer). A sturdy handle (or two for big pans) is present as well as a lid
a saute pan is used to saute food and make it different in taste.
Theres probably no limit to which vegetable you can use, as there is how big the vegetable is. Generally, sauted vegetables are small, bit sized pieces.
A Saute typically is straight sided. Skillets, omelette pans, crepe pans, skillets are not typically vertical-sided, but a saute is.
The chef decided to saute the vegetables before adding them to the dish.
Since I can't see the saute lid and pan, I can only assume it is a standard pan. Saute pans are generally stainless steel. Lids are generally stainless as well, although some incorporate glass to make the product see through.
A saute cut is thin so that the item cooks quickly. This is usually done with meat or vegetables.
Argos
saute vinegar or lemon juice
Poulee
I would use a wok or wok-like frying pan. Especially if cooking a stir fry of mixed vegetables.
One of the most durable cooking tools you can ever buy is the Calphalon Tri-Ply Stainless 5-Quart Saute Pan with Glass Lid. This product features: 5-quart saute pan for stovetop cooking, oven braising, 18/10 stainless steel layers enclose pure aluminum core, and a see-through, domed, oven-safe glass lid.
Garlic is usually used to saute vegetables or to chop up and put on bread