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Shrimp and Romaine Stir-Fry

Name: Shrimp and Romaine Stir-Fry
Cuisine: chinese
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

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Stir together all sauce ingredients in a small bowl.
2.
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.

Recipes sourced from Epicurious.com.

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