Why do chefs, when cooking in a skillet, dip the food out of the pan onto the

2

2 Cupcakes

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serving dish and then when ....? they get to the sauce they just dump it on top?
Why don't they just dump it all onto the plate out of the pan since it's only one serving anyway. It has the same visual effects when plated.
I'm talking about a saucy stir fry kind of dish.
 
When you are cooking any food the food itself releases moisture into the pan.
Onions, bell peppers, bok choy and many other veggies along with certain meats (chicken) and seafood (shrimp) exude their individual juices as well.
In order to prevent these various juices, in the saute pan, from interfering with the flavors of the sauces the food is removed and the juice left in the pan.

That way you actually taste the subtleties of the sauces.
 
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