- 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
- calories 57
- caloriesfromfat 21 %
- protein 3.1 g
- fat 1.3 g
- satfat 0.5 g
- carbohydrate 7.5 g
- fiber 1.9 g
- sodium 47 mg
- cholesterol 2.2 mg
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.