Shrimp and Romaine Stir-Fry Recipe | Epicurious

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