Active Time

　　10 min

　　Total Time

　　10 min

　　Yes, romaine hearts are surprising in a stir-fry, but once you try their mild crunch in this fresh and lively meal, you may swear off takeout.

　　

Ingredients

4 servings

　　

For sauce:

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

　　

Make sauce:

Step 1

Stir together all sauce ingredients in a small bowl.

　　

Make stir-fry:

Step 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.