Ingredients

• 1/3 cup reduced-sodium chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon dried hot red-pepper flakes for stir-fry
• 3 tablespoons vegetable oil
• 5 garlic cloves, forced through a garlic press
• 1 tablespoon finely chopped peeled fresh ginger
• 1 1/4 pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
• 2 romaine hearts, cut crosswise into thirds
• Accompaniment: white rice

Browse by ingredient

Instructions

1. Stir together all sauce ingredients in a small bowl.
2. Make stir-fry: Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.
3. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add shrimp and stir-fry until almost cooked through, about 3 minutes. Add half of romaine and stir-fry until it begins to wilt, then add remaining romaine and stir-fry until just wilted and shrimp are just cooked through, about 1 minute. Stir sauce, then add to stir-fry and simmer, stirring, 2 minutes.