Notes: Up to 1 day ahead, complete through step 3; cover and chill the bacon, sauce, and peas separately. Serve at room temperature.
1/4 pound sliced bacon, chopped
4 teaspoons sugar
1 tablespoon cornstarch
3/4 cup fat-skimmed chicken broth
2/3 cup rice vinegar
2 to 2 1/4 pounds sugar snap peas or Chinese pea pods, rinsed
3 tablespoons minced fresh mint leaves
How to Make It
In a 10- to 12-inch frying pan over medium-high heat, stir bacon often until browned; drain on towels. Discard fat in pan and wipe clean.
In frying pan, mix sugar and cornstarch, then stir in chicken broth and vinegar. Bring to a boil over high heat, stirring often. Use warm or at room temperature.
Meanwhile, break ends off peas and pull off strings. In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add peas and cook until tender-crisp, about 1 minute. Drain and immerse in ice water until cold to preserve color. Drain and serve at room temperature.
Arrange the peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.