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Sugar Snap Peas with Mint and Bacon Dressing

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.


  • 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

Nutrition Information

  • 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

  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.

  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.

  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.

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