Note: Recipe courtesy of Eric Ripert Sautéed Cod and Pea Shoots with Ginger-Lemon-Scallion Broth For the ginger-lemon-scallion broth: 1 tablespoon canola oil 1 clove garlic, thinly sliced 1 shallot, thinly sliced 8 to 12 shiitake mushrooms, stems removed and discarded, thinly sliced 1 2-inch piece fresh ginger, peeled and thinly sliced 3/4 cup chicken stock Fine sea salt and freshly ground white pepper 1.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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