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.
This dish was simple and easy to prepare, yet the sauce really made it stand out. One person keyed in on the mint flavor, another the rice vinegar. The beans were crisp and tasty, and the best part was that it was a make ahead dish that you can serve at room temperature.
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