The Chef
CHARLIE PALMER of Aureole

Servings
Serves four.

Ingredients
1 and 1/2 teaspoons canola oil
2 pounds mixed baby vegetables, such as asparagus, corn, squash, and tomatoes, washed and trimmed
4 ounces wild mushrooms, wiped clean and sliced
1/2 teaspoon grated ginger
1 jalape�o chili, stemmed, seeded, and minced (optional)
1 and 1/2 to 2 cups Charlie Palmer's Chili-Ginger Pan Sauce*
1 to 2 teaspoons soy sauce
2 tablespoons chopped cilantro

*Sauce available at Garden of Eden, Citarella, www.tavolo.com, and Aureole.

Cooking Instructions
Heat the oil in a wok or large skillet over medium heat. Add the vegetables, starting with the firmest, and saut� for about 2 minutes before adding the next. When the vegetables are tender (but not mushy), stir in the mushrooms and ginger, and the chili, if desired. Saut� for 1 to 2 minutes. Stir in the pan sauce, and saut� for 1 minute or until hot. Remove from heat, and adjust seasoning with soy sauce. Sprinkle with cilantro, and se