Sugar Snap Peas with Mint and Bacon Dressing

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

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 21%
  • Protein: 3.1g
  • Fat: 1.3g
  • Saturated fat: 0.5g
  • Carbohydrate: 7.5g
  • Fiber: 1.9g
  • Sodium: 47mg
  • Cholesterol: 2.2mg

Ingredients

  • 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

Preparation

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