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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
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