I don’t remember the recipe but one of them told me to sauté one thing, and put it in a bowl to cool. Then in another bowl soak something else. Then drain and combine.

Instead I soaked one ingredient, while sautéing the other ingredient. When I drained the first ingredient, I just added the sautéd stuff to that bowl, saving one bowl from washing.

Another thing is the order you cut stuff. If you cut your produce first and then meat you can use the same cutting board. But if you cut meat before veggies (that will stay fresh) then you need a new board, or at least a flip.