Yield
Makes 10 to 12 servings

Notes: Up to 1 day ahead, complete through step 3; cover and chill the bacon, sauce, and peas separately. Serve at room temperature.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Arrange the peas in a bowl. Stir mint into sauce and pour over peas. Sprinkle with bacon.

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