Happy Shrimp Stir Fry

Ingredients

• 2 teaspoons sugar
• 1/2 cup chicken or vegetable broth
• 3 tablespoons ketchup
• 1 teaspoon rice vinegar, or white vinegar
• 1/2 teaspoon sesame oil
• 1 pound raw shrimp, deveined
• 2 teaspoons cornstarch
• 2 tablespoons canola, vegetable or peanut cooking oil
• 1 teaspoon grated fresh ginger
• 1-2 garlic cloves, finely minced
• 1 tablespoon finely sliced green onion
• Handful of shredded iceberg lettuce

Directions

1. Blot the shrimp until they are very dry, then put them in a bowl. Sprinkle in the cornstarch and toss until the shrimp are evenly coated.
2. Set a wok or large skillet over high heat and let it get properly hot; a drop of water should crackle and vanish as soon as it hits the surface. Pour in the cooking oil and tilt the pan so it coats the bottom. Add the cornstarch-coated shrimp, spreading them into a single layer, and leave them alone for 1 minute.
3. Turn the shrimp over and cook the second side for 1 minute more. Scoop the shrimp out of the pan, doing your best to leave as much oil behind as you can.
4. Put the pan back on the stove. If it looks dry, add another teaspoon of cooking oil. Once the pan is hot again, lower the heat to medium, add the garlic and ginger, and cook for 15-30 seconds, just until they smell wonderful.
5. Pour in the sauce mixture and let it come to a boil. Return the shrimp to the wok and simmer for an additional minute, until the shrimp are cooked through.
6. Arrange the shredded lettuce underneath, add the shrimp, and finish with the sliced green onions.