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Home > Restaurants > Recipes > Stir-Fried Mixed Vegetables

Stir-Fried Mixed Vegetables

Provided by: Chef Charlie Palmer
Served at: Aureole

  • Type of Dish: Sides
  • Servings: 4
  • Cuisine: American, Asian, Eclectic/Global
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
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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 jalapeño chile, stemmed, seeded, and minced (optional)
1 and 1/2 to 2 cups Charlie Palmer's Chili-Ginger Pan Sauce (available at Garden of Eden, Citarella,, and Aureole)
1 to 2 teaspoons soy sauce
2 tablespoons chopped cilantro


Heat the oil in a wok or large skillet over medium heat. Add the vegetables, starting with the firmest, and sauté 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. Sauté for 1 to 2 minutes. Stir in the pan sauce, and sauté for 1 minute or until hot. Remove from heat, and adjust seasoning with soy sauce. Sprinkle with cilantro, and serve with soba noodles. (Published 2000)

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