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Shrimp and Romaine Stir-Fry

['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']

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.

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