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
- 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.
Serving size: 1¼ Cups
Calories: 100; Total fat 7g; Saturated fat: 1.5g; Cholesterol: 5mg; Sodium: 450mg; Total carbohydrate: 6g; Dietary fiber: 4g; Protein: 6g