Shrimp and Romaine Stir-Fry

Ingredients

• ¹/₃ cup reduced-sodium chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar (not seasoned)
• 1 tablespoon sugar
• 1 ½ teaspoons cornstarch
• ½ teaspoon dried hot red-pepper flakes for stir-fry
• 3 tablespoons vegetable oil
• + 5 more ingredients
• • 5 garlic cloves, forced through a garlic press
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 ¼ pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
  • 2 romaine hearts, cut crosswise into thirds
  • Accompaniment: white rice

1. Make sauce: 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, ...

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