Photo by Romulo Yanes
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.
Recipe information
Total Time
10 min
Yield
4 servings
Ingredients
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
Preparation
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.
