Stir-Fried Iceberg Lettuce With Shrimp

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 2 tablespoons peanut oil
• 2 tablespoons minced garlic
• 1 tablespoon grated or minced fresh ginger
• 1/4 cup chopped scallion, plus more for garnish
• 1 medium head iceberg lettuce, cored and shredded
• 1/2 to 3/4 pound medium shrimp, shelled, cleaned and deveined
• Salt
• freshly ground black pepper

1. Combine soy sauce, sesame oil, rice wine, sugar and cornstarch in a small bowl and mix well; set aside.
2. Put a large, deep skillet over medium-high heat.
3. Add 1 tablespoon of the peanut oil, swirl it around and immediately add garlic and ginger.
4. Cook for 15 seconds, stirring, then add scallion and lettuce.
5. Raise heat to high and cook, stirring occasionally, until lettuce just softens, about 2 to 3 minutes; transfer everything to a plate and set aside.
6. Turn the heat down to medium, add remaining tablespoon of oil, let it get hot, add shrimp and sprinkle with salt and pepper; raise heat to high, continue to cook, stirring occasionally, until shrimp turn pink and are no longer translucent, about 2 to 3 minutes.
7. Turn heat down to medium, return lettuce to pan, and toss once or twice.
8. Stir sauce to make sure cornstarch and sugar are well blended and add to pan.
9. Cook until everything is warmed through and sauce thickens.
10. Garnish with chopped scallions and serve.

soy sauce, sesame oil, rice wine, sugar, cornstarch, peanut oil, garlic, fresh ginger, scallion, head iceberg lettuce, shrimp, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1013105 (may not work)