Edit: I got schooled. “Sweating” is a cooking technique and according to Wikipedia, is the gentle heating of coarsely cut vegetables in a little oil or butter, with frequent stirring and turning to insure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place. I owe an apology to the person who searched that.
Another random search hit Siuyeh tonight. What is this? Can someone fill me in? Sounds delicious.