I'm sure it must have a name, and perhaps I knew it once, or perhaps it
is so simple I'll laugh when someone tells me, and slap my forehead.

Fry pan, a touch of hot oil, veggies added, cooked on high until
browned, a little water or broth added, and stirred until it briskly
boils off, ending is a fairly dry, hot, (tasty) dish of veggies, mixed
or of one kind.

What do you call this technique?

With meat I might call it "smothered", but I think of smothered dishes
as more liquidy.
blacksalt