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Flash-Fried Romaine

by Stacy Haumea, MPH RDN LD CDE

Servings: 8 (1 1/4 Cups Per Serving)
Prep Time: 5
Cook Time: 5
Nutrition Facts
Serving Size 1 1/4 Cups
Amount per serving
Calories 100
% Daily Value*
Total Fat 7g 
 Saturated Fat 1.5g 
Cholesterol 5mg 
Sodium 450mg 
Total Carbohydrate 6g 
 Dietary Fiber 4g 
Protein 6g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Hawaii is the only place I've ever had cooked romaine lettuce. The symphony of peanut oil, romaine, and bacon is fabulous, as is the texture. Remember, this recipe calls for just a "flash in the pan!"


4 slices bacon
2 bunches romaine lettuce, rinsed and spun
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon peanut oil


  1. Fry the bacon in a wok or a very large frying pan over medium-high heat; remove from heat. Clean the pan. Drain the bacon on paper towels; cool and chop it into ½-inch pieces.
  2. Shred the romaine; season it with salt and pepper.
  3. Heat the oil in a wok; add the lettuce. Flash-fry just 1 to 3 minutes, turning constantly.
  4. Garnish with the bacon pieces. Serve hot.
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About the author:

Stacy L Haumea MPH RDN LD CDE

Stacy Haumea, MPH RDN LD CDE

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.




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