Instructions: 1. Shell and devein shrimp. Add cornstarch and toss to coat. Mince ginger root and sprinkle over shrimp.

2. Shred lettuce coarsely. Crush garlic.

3. Heat oil. Add salt, then garlic; stir-fry to brown lightly. Add shrimp and stir-fry until pinkish (about 2 minutes).

4. Add lettuce; stir-fry to soften slightly (about 1 minute more).

5. Stir in stock and heat quickly. Serve at once.

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