Flash-Fried Romaine
by Stacy Haumea, MPH RD 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!"
Ingredients
4 slices bacon
2 bunches romaine lettuce, rinsed and spun
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon peanut oil
Directions
- 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.
- Shred the romaine; season it with salt and pepper.
- Heat the oil in a wok; add the lettuce. Flash-fry just 1 to 3 minutes, turning constantly.
- Garnish with the bacon pieces. Serve hot.