Shrimp and Romaine Stir-Fry

4.2(23)

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.

by Lillian Chou·published 2007-02-15

Servings

4 servings

Total time

10 min

Calories / serving

—

Ingredients (12)

serves

1/3 cup reduced-sodium chicken broth
3 tablespoons soy saucesoy-sauce
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugarsugar
1 1/2 teaspoons cornstarchcornstarch
1/2 teaspoon dried hot red-pepper flakes for stir-fry
3 tablespoons vegetable oilvegetable-oil
5 garlic cloves, forced through a garlic pressgarlic
1 tablespoon finely chopped peeled fresh gingerginger
1 1/4 pounds peeled and deveined large shrimp (about 21 to 25 per pound), patted dry
2 romaine hearts, cut crosswise into thirdsromaine
Accompaniment: white rice

Instructions (2 steps)

01Stir together all sauce ingredients in a small bowl.
02Heat 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.

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Not rich — missing servings, total time, or calories.