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Categories:
chicken broth soy sauce rice vinegar sugar cornstarch pepper vegetable oil garlic fresh ginger shrimp hearts Accompaniment
Viewed: 67 - Published at: 2 years agoIngredients
- 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
Method
- Stir together all sauce ingredients in a small bowl.
- 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.
